Irish Soda Bread with Raisins and Caraway (Print Version)
Tender quick bread featuring raisins and caraway seeds. Ready in under an hour. Serve warm with butter or jam.
# Recipe Ingredients:
→ 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
08 - 1 large egg
→ Fat
09 - 4 tablespoons unsalted butter, cold and cubed
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together 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 raisins and caraway seeds until evenly distributed.
05 - In a separate bowl, whisk together buttermilk and egg.
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.
07 - Turn the dough onto a lightly floured surface and gently knead 6–8 times until it comes together.
08 - Shape 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, approximately 1/2-inch deep.
10 - Bake for 35–40 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 Advice:
01 -
- The contrast between the slightly crunchy crust and tender interior creates a textural symphony that store-bought bread simply cant match.
- Its remarkably forgiving for beginners but still feels like a proper baking achievement when that gorgeous cracked dome emerges from your oven.
02 -
- Dont overmix or overknead the dough, or your bread will be tough rather than tender I learned this lesson after making soda bread that resembled a hockey puck.
- The dough is meant to be sticky and shaggy after mixing, so fight the instinct to add more flour even when it feels too wet.
03 -
- For extra depth of flavor, soak your raisins in hot Irish breakfast tea for 15 minutes before draining and adding them to the dough the subtle bergamot notes add an incredible dimension.
- When measuring flour, fluff it with a fork first, then spoon it into your measuring cup and level it off with a knife this prevents the dense, dry loaf that comes from compacted flour.