Irish Soda Bread Recipe
Saint Paddy’s Day is quickly approaching, and I cannot think of a better time to tap into my inherent Irish bloodline and pull out a long-standing family favorite recipe – Irish Soda Bread. Although I didn’t realize it until well into adulthood, I pretty much lived on the stuff when I was a tot. It took one bite from a batch made by a friend to make me trip balls down memory lane and get overwhelmed with fond childhood memories of my Great Aunt May – a passionate writer, chef, and dog-lover.
There are many variations of the traditional Irish soda bread recipe, and there is a distinct difference between true Irish soda bread and the Irish-American version. Some variations are considered ‘farls’ – a round bread form cut into quadrants – and others more closely resemble a cake. They can be baked in cast iron skillets, glass bowls or casserole pans. I have even seen recipe variations that call for candied fruits or citrus zest.
I decided to stick true to the ingredients I remember as a child, adding golden raisins, caraway seed and dried currants to my soda bread recipe. However, I opted to go for a farl cooking method, dusted off the trusty man pan and heated it up. Irish Soda bread pairs well with a traditional corned beef dinner and is the perfect addition to your St. Patrick’s Day meal.
- 2 1/2 cups All Purpose Flour
- 1 tsp Salt
- 2 tsp Baking Soda
- 1/4 cup Butter Melted
- 1/2 cup Sugar
- 1 Egg Beaten
- 1 1/2 cup Buttermilk
- 1/4 cup Currants
- 3/4 cup Golden Raisins
- 1 tbsp Caraway Seed
- 2 tbsp Butter Melted
- Sugar To Sprinkle / Drizzle
- Grease a cast iron skillet
- Sift flour, baking soda and salt into a bowl, set aside.
- Cream butter and sugar
- Add egg to creamed mixture
- Add buttermilk to liquids
- Add wet ingredients to dry ingredients
- Add caraway, currants, raisins
- Spoon batter into cast iron skillet
- Drizzle with melted butter
- Sprinkle with sugar
- Bake for 20 minutes at 375 degrees
- Reduce oven temperature to 325 degrees and cook for 30 minutes.
You can also use traditional raisins, fresh orange zest or candied orange peel in this batter
ITEMS WE USED TO MAKE THIS RECIPE