Irish Soda Bread With Raisins
The ultimate comfort food, Irish Soda Bread With Raisins is a warm, crusty delight that’s perfect for any occasion. With its soft interior and hint of sweetness from the raisins, it's an easy weeknight treat. Whether enjoyed fresh out of the oven or toasted the next day, you’ll find yourself craving this homemade bread time and again!
Equipment
- Large Mixing Bowl
- Silicone Spatula
- 6 Quart Dutch Oven
- Parchment Paper
Ingredients
- 4 cups all-purpose flour
- 4 tablespoons sugar granulated white
- 1 teaspoon baking soda
- 1.5 teaspoons salt
- 4 tablespoons unsalted butter cold, cut into small pieces
- 1.75 cups buttermilk cold, shaken
- 1 large egg lightly beaten
- 1 cup raisins
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a dutch oven with parchment paper or spray it with non-stick cooking spray. If you don't have a dutch oven, a cast iron skillet or a cookie sheet will work just fine.
- In a large mixing bowl, combine all-purpose flour, sugar, baking soda, and salt. Stir until well combined. You want to ensure there are no clumps of ingredients.
- Place the raisins in a medium bowl and sprinkle about 2 teaspoons of the flour mixture over them. Toss to coat the raisins, which helps prevent them from sinking to the bottom of the bread while baking.
- Next, use a pastry blender to cut the cold butter into the flour mixture. You're looking for pieces of butter that are about the same size as regular blueberries; they should be well incorporated but still visible.
- In another medium bowl, combine buttermilk and the egg. Beat the mixture lightly with a fork until the egg yolk cracks and mixes in, creating a cohesive liquid.
- Add the liquid ingredients to the dry ingredients and mix until a shaggy dough forms. You want to be gentle here; overmixing can lead to tough bread.
- Fold the coated raisins into the dough. Stop mixing once the dough feels too stiff to mix. You’ll know you’ve reached the right consistency.
- Flour a clean counter or surface generously. Divide the dough in half and knead each portion lightly, adding more flour as needed until the dough is not sticky. Knead for about thirty to forty-five seconds per piece until it becomes smooth.
- Form the two pieces of dough into a single ball. Place this dough ball in the lined dutch oven or on your chosen baking sheet. Using a sharp knife, make an X-shaped cut on the top of the bread. This will help the bread expand without cracking during baking.
- Bake for about 45 to 55 minutes. The bread should turn a lovely golden brown on the outside and feel fully cooked in the center. You can check doneness with a digital thermometer; it’s done when it reaches about 195 degrees Fahrenheit. After baking, let cool for 5 to 10 minutes, then slice and enjoy!
Notes
Sometimes the outside of the bread can begin to brown too fast. You can cover loosely with aluminum foil to keep the top from becoming too crispy or burning as needed.