Irish Soda Bread with Raisins & Caraway


  • 5 C. All-purpose flour
  • 1 C. Sugar
  • 1 tbs. Baking powder
  • 1 ½ tsp. salt
  • 1 tsp. baking soda
  • ½ C. Unsalted butter, cut into cubes, room temp.
  • 2 ½ C. Raisins
  • 3 Tbs. Caraway Seeds
  • 2 ½ C. Buttermilk
  • 1 large egg

Preparation: Preheat oven to 350 degrees F.  Generously butter heavy ovenproof 10-12 inch diameter skillet with 2 to 2 ½ inch high sides.  Whisk first 5 ingredients in a large bowl to blend.  Add butter; using fingertips, rub in until coarse crumbs form.  Stir in raisins and caraway seeds.  Whisk buttermilk and egg in medium bowl to blend.  Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).  Transfer dough to prepared skillet; smooth top, mounding slightly in center.  Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.  Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.  Cool bread in skillet 10 minutes.  Turn out onto rack and cool completely.  (Can be made 1 day ahead.  Wrap tightly in foil; store at room temp.)


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