2 cups all-purpose flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cold butter, cubed
2 large eggs, room temperature, divided use
3/4 cup buttermilk
1/3 cup raisins
Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins.
Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top.
Bake until golden brown, 30 to 35 minutes. Remove from pan to a wire rack. Serve warm.
Prep: 15 min. Bake: 30 min.
Makes 1 loaf (8 slices)
IRISH SODA BREAD TIPS
Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, or a handful of raisins.
Can you bake Irish soda bread in a cast-iron pan instead of on a baking sheet?
Yes! Cast iron is known for absorbing heat and holding onto it, making it a great vessel for baking breads! If you can’t get your hands on a cast-iron pan, a sturdy Dutch oven makes great bread, too.
How sticky should Irish soda bread dough be?
The dough should be soft, but not too wet. You want to look for the classic signs of a soda bread, which should not be sticky but should come together easily into one piece of soft, pliable dough. If it is too dry and crumbly add a little more buttermilk; if it becomes sticky, add a little more flour. Here's how to fix some common bread-baking mistakes.
How long will Irish soda bread last?
Soda breads don't last as long as yeast breads do. After just a few days, stored at room temperature, it starts to dry out. To increase its life, after it’s baked and cooled, you can freeze this Irish soda bread for up to 3 months. Just thaw it before serving, reheat, and it’ll be like it was just freshly baked! Enjoy it with a hearty homemade stew.