Irish Soda Bread
This traditional Irish soda bread recipe results in a beautifully textured and slightly sweet loaf, speckled with dark raisins and fragrant caraway seeds. The delicious aroma that fills your kitchen as it bakes will make it hard to resist the warm, tender slices that await. Perfect to enjoy on its own or with a generous spread of butter, this soda bread is sure to become a favorite in your home.
— Constant Cookbook
Ingredients
- 4 cups cake flour
- 1 tablespoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1 cup dark raisins
- 1 tablespoon caraway seeds
- 1 cup cold milk
Instructions
- Place a rack in middle of oven; preheat to 375°. Coat an 8″-diameter cake pan or cast-iron skillet with nonstick vegetable oil spray. Whisk 2 cups all-purpose flour, 4 Tbsp. sugar, 1½ tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¾ tsp. baking soda in a large bowl to combine. Add 3 Tbsp. chilled unsalted butter, cut into pieces, to dry ingredients and rub in with your fingers until mixture resembles coarse meal. Make a well in the center and pour in 1 cup buttermilk. Gradually mix dry ingredients into buttermilk just until incorporated and a shaggy dough comes together. Mix in ⅔ cup raisins.
- Using lightly floured hands, form dough into a ball and transfer to prepared pan. Gently press dough to flatten slightly (dough will not reach edges of pan). Sprinkle with remaining 1 Tbsp. sugar.
- Bake bread until golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn bread out onto rack. Serve warm or let cool completely.
Yield
Makes two loaves or sixteen rolls.
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