Meredith’s Irish Soda Bread

Meredith’s Irish Soda Bread

Course: DinnerCuisine: Irish
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

This timeless, yeast-free bread, Irish soda bread is perfect alongside soups and stews or simply slathered in butter. You can swap the raisins and caraway seeds for other mix-ins to make the bread sweeter or more savory.

Ingredients

  • 2 cups all-purpose flour, plus extra for kneading

  • 2 tablespoons sugar

  • 1 tablespoon baking powder

  • 1 tablespoon caraway seeds

  • 1 teaspoon sea salt

  • 1/2 cup cold butter, cut into small pieces

  • 3/4 cup raisins

  • 3/4 cup buttermilk

  • 1 egg

  • 1/8 teaspoon vanilla extract

  • Cooking spray or vegetable oil

Directions

  • Preheat your oven to 325°F.
  • Lightly coat a baking sheet with cooking spray or vegetable oil.
  • Combine the flour, sugar, baking powder, caraway seeds, baking soda, and sea salt in a bowl.
  • Work the butter into the dry ingredients with your hands (or a fork) until it becomes crumbly.
  • Stir in the raisins.
  • In a separate bowl, lightly whisk together the buttermilk, egg, and vanilla extract.
  • Slowly add wet ingredients to the flour-butter mixture, and stir until it forms a dough.
  • Dust your hands with flour, place the dough onto a floured surface, and gently knead it into a ball. Dough will remain a little sticky; don’t add too much extra flour while shaping.
  • Dust your hands with flour, place the dough onto a floured surface, and gently knead it into a ball. Dough will remain a little sticky; don’t add too much extra flour while shaping.
  • Let rest for 20 minutes.
  • Bake for 35–45 minutes, or until golden brown and a toothpick inserted into the bread comes out clean.

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