This weekend I made the most delicious, crusty Irish soda bread all from things I already had in my pantry and fridge. Is there any better smell than that of freshly baked bread? But most people are afraid of the work involved in bread recipes. This Irish soda bread however, is quick and easy to make. I took a lot of pictures so you can see step-by-step how to make this great treat. Truly from start to finish, you’re looking at ninety minutes, with sixty of those minutes being passive bread baking in oven time! So please read on. And if you have any questions, drop me a comment below. This is such a tasty bread to make! It’s delicious right out of the oven, and I think even better, the next day when I toast it, slather on melted butter, and pair it with a cup of black tea. Perfection!! Here’s how to do this recipe:
Irish Soda Bread
-4 cups unsifted all-purpose flour
-1 Tablespoon Kosher salt
-3/4 tsp baking soda
-3/4 tsp baking powder
2 cups buttermilk (or you can substitute 2 cups of regular milk mixed with 2 T of lemon juice, allow to stand for five minutes)
2 cups golden raisins (or you can mix one cup of regular raisins with one cup of golden ones)
2 Tablespoons of caraway seeds
Preheat the oven to 375 degrees
In a medium bowl, combine flour, salt, baking soda, baking powder, raisins, and caraway seeds.
Make a well in center, pour in the buttermilk and mix well
Cover a section of countertop with saran wrap about three feet wide. Dust it lightly with flour. (This will make your cleanup sooo much easier!)
Stir the mixture a few times in the bowl to bring the dough together. Don’t overmix, just attempt to stir the buttermilk into the flour mixture. At this phase the dough will look like this.
Now turn the mixture out onto the saran wrapped counter top. Sprinkle it lightly with a bit of extra flour and then then knead the dough several times until you’ve formed a soft dough.
Shape the dough into a 6-inch round loaf; place on a greased baking sheet. Cut a large X on the top of the dough with a sharp knife.
Bake for about 60 minutes until light golden brown.
Remove from cookie sheet and let cool on a rack or on a cool stove burner.
Allow to cool. Slice with a serrated knife. Enjoy!!!