N Y C Irish Soda Bread
Bring a taste of tradition to your table with this NYC Irish Soda Bread—a modern twist on a classic favorite. Made with simple pantry staples like all-purpose flour, sugar, and buttermilk, this no-yeast bread is ready to bake in just 15 minutes of prep time. The addition of raisins or currants provides a touch of sweetness, while optional caraway seeds add a subtle, aromatic complexity. Brushed with melted butter and sprinkled with coarse sugar for a golden, slightly crunchy crust, this tender and moist loaf is perfect for breakfast, tea time, or as a hearty accompaniment to soups and stews. Impress your guests with this easy-to-make bread that combines old-world charm with NYC-style flair—perfectly balanced for any occasion.
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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, cut into small cubes and softened
- 1.5 cups buttermilk, cold
- 1 unit large egg, beaten
- 1 cup raisins or currants
- 1 tablespoon caraway seeds (optional)
- 2 tablespoons butter, melted (for brushing)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C). Grease a cast iron skillet or an 8-9 inch round cake pan, or line it with parchment paper.
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, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the cold buttermilk and beaten egg.
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir gently until just combined; do not overmix.
Gently fold in the raisins or currants and, if desired, the caraway seeds.
Turn the dough out onto a lightly floured surface and knead gently until it comes together into a smooth ball, about 5-6 turns. Be careful not to over-knead.
Shape the dough into a round loaf and transfer it to the prepared skillet or pan. Use a sharp knife to cut a shallow 'X' into the top of the loaf. This allows the bread to cook evenly.
Brush the top of the loaf with melted butter and, if desired, sprinkle with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature with butter, jam, or your favorite spread. This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 734.0 g | 267% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 326.4 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 647 mg | 50% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2424 mg | 52% | |
*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.
