Grandma Dolores Irish Soda Bread
Grandma Dolores' Irish Soda Bread is a timeless family classic that combines rich traditions with simple, wholesome ingredients for a truly comforting loaf. Featuring the perfect balance of tangy buttermilk, sweet raisins (or currants), and a tender, buttery crumb, this recipe is both easy and irresistibly satisfying. Prepared without yeast, this quick bread relies on baking soda and powder for its rise, making it a go-to option for busy bakers. A deep "X" scored atop the round loaf not only gives it a beautiful, rustic look but also ensures it bakes evenly every time. Ready in just over an hour, Grandma Dolores’ Irish Soda Bread is ideal for breakfast spreads, afternoon tea, or as a hearty accompaniment to soups and stews. Serve it warm with a slather of butter or a dollop of jam, and bring a slice of tradition to the table!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter, cold and cubed
- 1.5 cups Raisins or currants
- 1.75 cups Buttermilk
- 1 unit Large egg
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until well combined.
Using a pastry cutter or your fingers, work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Stir in the raisins or currants, ensuring they are evenly distributed throughout the mixture.
In a separate bowl, whisk together the buttermilk and egg until thoroughly combined.
Make a well in the center of the dry mixture and pour the buttermilk mixture into it. Gently mix with a wooden spoon or your hands until a sticky dough forms. Avoid overmixing.
Turn the dough out onto a lightly floured surface and gently knead it a few times, just until it comes together. Form the dough into a round loaf shape.
Place the loaf onto the prepared baking sheet. Using a sharp knife, score a deep 'X' across the top of the loaf to allow it to expand while baking.
Bake in the preheated oven for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve warm or at room temperature, with butter or jam if desired.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 537 mg | 23% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 36.5 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 288 mg | 6% | |
*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.
