Irish Soda Bread
I may not be Irish, but I know good food when I taste it and will definitely do my part for St. Patrick’s Day by baking up this Irish Soda Bread Recipe! (Spotted Dog?)
I prefer eating mine as soon as it comes out of the oven, but as long as you keep it covered, it can be enjoyed up to 24 hours after baking.
- 4 cups flour
- 1 tbsp. baking soda
- 1 cup sugar
- 1 tsp. salt
- 6 tbsp. salted butter cut into pieces
- 1 cup raisins
- 1 3/4 cup buttermilk*
- Preheat oven to 400 degrees.
- Line jelly roll (cookie sheet with sides) pan with no stick foil.
- In a large bowl, whisk first 4 ingredients.
- Add butter and cut it in with a pastry cutter until mixture is crumbly.
- Add raisins and milk and combine.
- Form dough into a ball. You will need to add a bit of flour to do this.
- Separate into 2 balls and place on prepared sheet.
- Use a knife to score each ball with a cross.
- Bake for 25 to 35 minutes, until light brown and bread feels more hollow than heavy.
- Coat with sugar water by brushing it over the tops.
- Microwave 1/3 cup sugar with 2 tbsp. water.
- Cover with damp towel to keep moist and eat within 24 hours of baking!
*You can make buttermilk by mixing .25 cup lemon juice in with 1.5 cups of milk.