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Irish soda bread

March 16, 2010

Now that I’ve made it, I can’t even really recall whether I’ve ever even had Irish soda bread before. Welp, I made it and it’s good and tastes great with your coffee in the morning. Your Irish coffee.

It’s very easy and fast to make, it’s kind of messy, but clean-up is relatively easy, as well.

Happy Saint Patrick’s Day! (If you make it today, you can bring it in to your coworkers tomorrow morning.)

Irish Soda Bread

adapted from Elise


  • 2 cups all-purpose flour
  • 2 1/4 cups whole wheat flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, slightly softened
  • 1 cup raisins (you can also add cranberry thingies to this too, I bet that would be yummy)
  • 1 egg, beaten
  • 1 3/4 c. buttermilk (I made my own with lemon juice, and it was fine)

Preheat oven to 425° and grease a cast-iron skillet or a baking sheet (I used a jelly roll pan).

Whisk together flours, salt, sugar, and baking soda. Using your pastry blender, cut in butter. Stir in raisins. Add egg and buttermilk, stir with a spoon until it starts to come together. Put a LOT of flour on your hands and on a board (dough is very sticky) and knead just until it forms a rough-looking ball (it will have lots of pieces parts coming off, just get it as quickly as you can onto the pan).

Cut it into four sections using floured serrated knife (helps the heat get down to the bottom). Sprinkle the top with sugar, because, why not?

Bake for about 40 minutes until it starts to get brown and the outside is crunchy crispy looking. If it is browning too fast and the sticks aren’t coming out clean, put foil on it.

Tastes delicious served warm with a little butter.


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