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Irish Soda Bread

by Ben on March 18th, 2007

Discovered on St Patrics day 2007 or 2006, this has gotten a number of rave reviews.


Butter for greasing pan plus 1/4 cup unsalted butter, melted
3 cups AP flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 1/2 cups golden raisins or currants
1 tablespoon caraway seeds

Good aged Cheddar cheese, for serving
Tart apples, cut into slices, for serving.


1. Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper. (Deb note: Mine came out a bit taller, as my cast-iron is 8-inches and deep.)

2. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.

3. Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.

Yield: 1 10-inch loaf

Notes: yummy and sweet, almost closer to a scone
Source: NYT via Smitten Kitchen

From → Quickbreads

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