Ingredients
- 5 cups sifted all-purpose unbleached flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/4 pound (1 stick) butter
- 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg, slightly beaten
Directions
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
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By Aida G.
Houston, TX
on March 18, 2013
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My family thought this bread was very good but a little too sweet to be served at dinner. Next time I would reduce the sugar to 1/2 cup as others have suggested. I like to try most recipes as written the first time and then evaluate any possible changes, but that being said, I did leave out the caraway seeds as I do not like the taste. The bread was wonderful toasted for breakfast the next day.
By finyin
Taft, CA
on March 18, 2013
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Having been invited on short notice for a St. Patrick's Day pot luck, I offered to bring Irish Soda Bread. Found this recipe: an amazing hit with everyone who tried it. As far as prep, used what I had on hand, so raisins became a 1 3/4 cup mix of light raisins and dried cherries. Am glad I included caraway seeds as the taste boost was amazing.
Used the food processor (fp to mix all of the dry ingredients. Cut the butter into small pieces & put it in the freezer for 20 minutes. Using the pastry blade in the fp, began cutting in the butter to get that process started and finished with hand blending.
The aroma drew hubby right into the kitchen! The toast, on day 2, was very tasty. Oh, yes, butter on warm bread rather than margarine is a must for texture and taste. Will make again, soon. Too good to wait for next March 17th.
By snowmuffin69_81...
Okeechobee, FL
on October 22, 2012
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I first made this recipe several years ago. It is easy and wonderful. I omitted the caraway seeds at that time. I think today
I will add them. Brother Rick Curry also has a great bread cookbook. I bought a copy off Amazon and it is great. I recently moved and gave my book to one of my grandchildren who loves Irish Soda Bread. Now it is time to search out another copy. I have tried a few other recipes but always come back to this one. Make it and enjoy. Can't go wrong.
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