Irish Soda Bread

This is my go-to recipe for Irish Soda Bread. It comes from the falling apart Betty Crocker’s Cookbook (paperback, Bantam, 1987) my dear friend M gave me when I bought my house 25 years ago.

Irish Soda Bread
Servings: 8
Prep time: 5 minutes
Total time: 1 hour, plus time for the loaf to cool

Ingredients:

  • 335g all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. fine salt
  • 1/2 tsp. caraway seeds (see note)
  • 55g (1/3 cup) raisins
  • 3 Tbsp. unsalted butter, room temperature
  • 1 cup buttermilk

Directions:

  1. Preheat the oven to 375°F. Grease the bottom of an 8” round baking pan.
  2. Combine the first 6 ingredients in a mixing bowl. Cut the butter into 12 small pieces, sprinkle across the dry ingredients, and cut the butter into a flour for about 3 minutes. The butter should mostly disappear into the dry ingredients.
  3. Add 3/4 cup of buttermilk and stir it in. If there is still dry ingredients in the bowl or a ball hasn’t been formed then add a bit more buttermilk and stir. The dough shouldn’t be damp.
  4. Knead the dough a few times within the bowl. Then transfer it to the prepared pan. Cut an X about 1/2″ deep across the top of the loaf.
  5. Bake until well-browned, about 45 minutes. If you want to check the internal temp. you want to reach ~205°F.
  6. Remove baking pan to a cooling rack and remove the loaf from the pan. Cool at least 1 hour before cutting.

Notes:
Ted insists Irish Soda Bread needs to have caraway seeds. I don’t really remember that flavor in Irish Soda Bread. So add them if you like and leave them out if it’s not your cup of tea.

Christmas Eve – 12/24/2018

A few friends joined us for dinner tonight on Christmas Eve.

Menu
Turkey Roulade with Swiss Chard and Parmesan
Wild Rice Pilaf with Mushrooms, Dried Cranberries, and Pecans
Braised Red Cabbage
Sweet Rolls

Assorted sweets include Cherry Squares, Chocolate Fudge (with or without walnuts), and gifts cookies.

Notes under the cut