Different Irish Soda Bread
Discover the charm of "Different Irish Soda Bread," a delightful twist on a classic Irish favorite that’s perfect for any occasion. This recipe combines the traditional simplicity of soda bread with a touch of sweetness from raisins or currants and a hint of honey in the dough, making each slice irresistibly moist and flavorful. With just 15 minutes of prep time, you’ll mix all-purpose flour, buttermilk, and pantry staples into a tender dough, enhanced by cold butter for a flaky crumb and a golden crust. The signature cross on top ensures an even bake, while the rustic loaf is oven-ready in no time. Ideal as a cozy pairing with soups, stews, or simply slathered with butter and jam, this unique Irish soda bread is as versatile as it is satisfying. Perfect for St. Patrick’s Day or any day you’re craving homemade comfort!
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup raisins or currants
- 1.5 cups buttermilk
- 1 large egg
- 1 tablespoon honey
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet for baking.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until evenly combined.
Cut the cold butter into small pieces and use your fingers or a pastry cutter to mix it into the flour mixture until it resembles coarse crumbs.
Stir in the raisins or currants to distribute them evenly throughout the dry ingredients.
In a separate bowl, whisk together the buttermilk, egg, and honey until fully incorporated.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Stir gently using a wooden spoon or rubber spatula until a sticky dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it 3-4 times to bring it together into a round shape. Avoid over-handling the dough for a tender final product.
Place the dough onto the prepared baking sheet or skillet. Use a sharp knife to cut a deep cross (X) into the top of the loaf, about 1/2 inch deep.
Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature with butter and jam, if desired.
Nutrition Facts
Calories |
3170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4596 mg | 200% | |
| Total Carbohydrate | 568.3 g | 207% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 168.5 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 605 mg | 47% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2301 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
