Rose Mary's Irish soda bread is REALLY tasty. Perfect with a big smear of butter and a steaming cup of morning coffee. Rehydrating the raisins adds pops of sweetness to every bite. Caraway seeds have a unique flavor to them and you either love them or don't. We added about half the suggested seeds and they added the perfect amount of seasoning without overpowering the flavor of the bread. Perfect for St. Patrick's Day! This is the Irish soda bread that my husband Dan loves throughout the year. I make it quite often, not just on Saint Patrick's Day. I have made other Irish soda bread recipes, but this is the one he requests most often. I had to add his name to the recipe so I could distinguish it from the other recipes. The neighbors love it too, they will usually ask if I have enough to share with them, and of course, I am always happy to oblige.
Ingredients :
- 2 cup(s) whole wheat flour
- 3 cup(s) all-purpose flour
- 2/3 cup(s) sugar
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1/2 cup(s) cold butter
- cut into pieces
- 2 large eggs
- beaten (room temperature)
- 1 1/2 cup(s) buttermik
- 15 ounce(s) box raisins
- 1 large egg beaten with 1 tablespoon milk
- 3 tablespoon(s) caraway seeds (optional)
- 1 1/2 cup(s) extra flour
- for dusting
- 4 ounce(s) extra butter
- for serving
Intructions :
- Preheat oven to 350 degrees F.
- Pour raisins into a medium-size bowl. Cover with water
- and microwave on high for 5 minutes. Remove from microwave and set aside to cool. Then drain completely. Leave till ready to use.
- Lightly spray a jelly roll size pan
- baking sheet
- or 2 cast iron skillets with nonstick cooking spray. Set aside.
- Sift flour
- sugar
- salt
- baking powder
- and baking soda together in a large bowl.
- Then pour into a food processor that has been fitted with a metal blade. Secure the lid of processor.
- Add the cold butter and pulse 8 to 12 times or until the mixture resembles coarse crumbs. Add the two beaten eggs and buttermilk
- and process until dough comes together about a minute or two. NOTE: I LIKE TO COMBINE BOTH THE BEATEN EGGS AND BUTTERMILK IN ONE LARGE MEASURING CUP
- AND THEN POUR IT INTO A FOOD PROCESSOR.
- Dust work surface with the remaining 1 1/2 cups of flour, turn out the dough onto work surface.
- Add the plump raisins and optional caraway seeds if using. Knead with floured hands till raisins are incorporated into the dough. Then divide the dough into two equal portions
- and shape it into two round loaves of bread.
- Transfer to prepared baking pan or skillet. Brush loaves with egg wash
- till covered completely. Then with a serrated knife cut an X on top of each loaf.
- Bake in preheated 350 degrees F oven for 45 to 50 minutes or until the top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hollow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter.
- Makes 2 loaves. Just a word of caution if you do not have a large capacity food processor
- you may want to make half the recipe at a time
- or finish in a mixer with a dough hook. NOTE: Wendy Whipple Rusch likes to use a 9X5 size Loaf Pan for one of the loaves. It's Like Irish Raisin Soda Bread. An electric knife works really well for slicing. Plumping the raisins adds moisture to the bread.
Rated 5/5 based on 73 Reviews
Keyword : irish-soda bread-Irish-Other Side Dishes