While most people associate St. Patrick’s Day with corned beef & cabbage, I’m thinking it’s time to make my sister-in-law Catherine’s famous Irish Soda Bread. It’s not the normal Irish Soda Bread. Catherine’s version is slightly sweet and extremely moist, but best of all, it’s quick and easy to make.
The recipe is in our book Two Chicks from the Sticks: Back Home Baking and I have posted the recipe in the past, but I decided to repeat the post, but with a few tips.
Tip #1: Follow the baking directions. The bread starts baking at 375 degrees Farenheit, then after 10 minutes you turn the oven down to 350 and bake it for another 45 minutes. If your oven runs hot, you may be able to cut 5-10 minutes, but if your oven runs true to temp, then bake it all the way through for the additional 45 minutes.
Tip#2: Don’t worry if the batter is super wet, that’s the way it is supposed to be. This is not a traditional mix and knead style of bread. The dough should be sticky and and wet when you put it into the pan.
Tip #3: Use the best butter. I like to use Kerrygold Irish Butter when I make this recipe. Once you open up the foil around the Kerry Gold Irish Butter, you’ll understand why. The bright yellow color of the butter is not from a yellow dye, it’s the real deal.
Hope you have time this weekend to make a loaf of Catherine’s Irish Soda Bread, it’s worth the effort.
Your favorite “Irish” Chick from the South – Jamie
A quick and easy soda bread that is great to serve anytime of the day or night.
- all-purpose flour - 2 1/2 cups
- baking soda - 1 teaspoon
- baking powder - 1/4 teaspoon
- salt - 1/2 teaspoon
- sugar - 3/4 cup
- butter, room temp - 1/2 cup
- egg - 1
- buttermilk - 1 1/4 cups
- dark raisins - 1 cup
- Sugar in the raw - 1-2 tablespoons
1. Preheat oven to 375 ⁰F. Grease a 9-inch round cake pan; set aside.
2. In a large bowl, sift together the flour, baking soda, baking powder and salt. Add sugar, mix well. Cut in butter; set aside.
3. In a small bowl, combine egg and buttermilk; mix well. Stir egg mixture into flour mixture, mixing just until moistened. Fold in raisins. Pour dough into prepared pan. Tap pan to spread batter evenly. Sprinkle sugar in the raw evenly over the top of bread.
4. Bake for 10 minutes, then reduce oven temperature to 350°F and bake for 45 minutes longer, or until a toothpick inserted near the center comes out clean.
5. Transfer pan to a cooling rack; cool 10 minutes. Run a straight-edged knife around the outside edges of the loaf; gently turn bread out of the pan and onto the cooling rack. Cool completely before slicing.