Homemade Irish-American Soda Bread

March 15, 2018
Recipe by: Swiss Diamond Chefs

This homemade Irish Soda Bread recipe is suited for American taste buds, as it is a sweeter version. However, it’s not too sweet – and stays close to its Irish-inspired roots. Chewy and light on the inside with a wonderfully delicious crisp outer layer, this recipe suggests using raisins to sweeten up the flavor, but you can easily swap these out for currants instead. Using only six ingredients (that many of us already keep in our kitchens), this recipe is one that almost anyone can recreate. Pair it with our bold Irish Coffee recipe for an impressive St. Patrick's Day treat. 


Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 1 Round Loaf
Difficulty: Medium

Ingredients

  • 4 cups all-purpose flour
  • 1 ¾ cups buttermilk
  • 1 tbsp sugar
  • 4 tbsp butter
  • 1 tsp salt
  • 1 tsp baking soda or bread soda
  • 1 cup raisins
  • 1 large egg, beaten lightly
  • 1 tbsp of course sugar, to sprinkle on top
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Directions

  1. Preheat oven to 425°F and lightly grease a Swiss Diamond Cast Iron Shallow Casserole dish
  2. Combine flour, sugar, baking soda, and salt with a whisk in a large mixing bowl
  3. Using your hands, work the butter into the flour mixture until it thickens, then add raisins
  4. Using your fist, make a well in the center of the dough and fill with buttermilk and egg
  5. Mix well until dough is too stiff to continue to stir
  6. Dust your hands with flour, and gently knead the dough into a round ball, being careful not to over-knead the dough
  7. Transfer the round dough into your greased Swiss Diamond Cast Iron Shallow Casserole dish (it will flatten out while baking) and using a Swiss Diamond Bread Knife, score the top of the dough in the shape of an “X” about an inch deep. Sprinkle with coarse sugar
  8. Transfer casserole to oven and bake for about 35-45 minutes, or until the top is golden and is hollow when tapped*
  9. Let cool for approximately 5-10 minutes
  10. Best served warm. Enjoy!

*If the top is becoming too dark before the bread is finished cooking, top the casserole with aluminum foil.