Irish Soda Bread
There’s no better time to make this bread than today. Happy St. Patrick’s Day! Although you can have this bread any day, it’s great with or without any spread. Re-heat or toast a slice and have a little bit of butter all over the bread with a cup of coffee will surely bring a smile to someone’s day.
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Tips
- The dough is sticky, add about a tablespoon of flour to remove flour from your hands
- Scrape the sides of the bowl before folding in the dried fruits.
- I like using a cast-iron skillet for even baking.
- Make sure to grease your pan before dumping all the dough in it.
- Once you start smelling delicious bread, it’s most likely done.
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Irish Soda Bread
Soft and crusty outside with a hint of sweetness from dried fruits. Spread butter while hot, get your cup of coffee and enjoy!
Equipment
- Cast iron skillet or round baking pan
- Mixing bowl
- Spatula
Ingredients
- 4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 4 tablespoons butter, cold, cubed
- 1 teaspoon salt
Instructions
- Preheat the oven to 375ºF. Grease a cast-iron skillet or round baking pan.
- In a bowl, combine flour, baking powder, baking soda, and sugar, stir until well combined
- Add the butter. Use your hands, cut through the butter until crumbly.
- Make a well in the middle of the flour mixture. Add egg, sour cream, and 1 cup buttermilk, stir to combine. Add the remaining buttermilk, mix until well incorporated.
- Constantly stirring with a spatula or use your hands until dough comes together (it's ok if the dough is sticky).
- Add the dried cranberries and raisins, stir to combine. Dump the dough into a prepared pan, bake for 20-35 minutes or until golden brown, and the toothpick inserted comes out clean. Serve warm with any spread you like.
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