Irish Soda Bread with Raisins and Caraway (Printable)
Classic quick bread featuring tender crumb, sweet raisins, and fragrant caraway seeds. Ideal served warm with butter or jam.
# What You Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 1/2 teaspoons kosher salt
→ Flavorings
05 - 1 cup raisins
06 - 1 tablespoon caraway seeds
→ Wet Ingredients
07 - 1 3/4 cups buttermilk, well-shaken
08 - 1 large egg
→ Fat
09 - 4 tablespoons unsalted butter, cold and cubed
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, and salt.
03 - Using a pastry blender or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - Stir in the raisins and caraway seeds until evenly distributed throughout the mixture.
05 - In a separate bowl, whisk together the buttermilk and egg until well combined.
06 - Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and stir with a wooden spoon until just combined; do not overmix as this will develop gluten.
07 - Turn the dough onto a lightly floured surface and gently knead 6 to 8 times until it comes together. The dough will be sticky.
08 - Shape the dough into a round loaf approximately 7 inches in diameter. Transfer to the prepared baking sheet.
09 - Using a sharp knife, cut a deep X across the top of the loaf, approximately 1/2 inch deep.
10 - Bake for 35 to 40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
11 - Cool on a wire rack for at least 30 minutes before slicing.
# Expert Hints:
01 -
- The contrast between the crusty exterior and tender, slightly sweet interior creates a texture experience that store-bought bread simply cannot match.
- You can pull this together in minutes without waiting for dough to rise, making it perfect for those evenings when you suddenly need something homemade to accompany dinner.
02 -
- Overmixing or excessive kneading will make your bread tough, so handle the dough with a light touch after adding the wet ingredients.
- That deep X cut across the top isnt just decorative, its functional, helping the heat penetrate the thickest part of the bread so it cooks evenly.
03 -
- The stickier your dough feels when shaping, the moister your finished bread will be, so resist the urge to add extra flour unless absolutely necessary.
- Bake your soda bread in a cast iron skillet instead of on a baking sheet for an even crustier exterior and more even heat distribution.