This family favorite recipe for Irish Soda Bread is so good that I make it on St. Patrick’s Day and all year long! It is chock full of plump raisins. To add more fiber, I added the whole wheat flour. I have been making this recipe for more than 15 years.
How To Make Dan's Favorite Irish Soda Bread
An instant favorite! This incredibly easy recipe for Irish soda bread can't be beat! All it takes is a little bit of elbow grease and patience for it to cool down – no fuss with playing with yeast and fermentation times.
Preheat oven to 350 degrees F.
- Lightly grease a jelly roll pan or 2 large cast iron skillets.
- Sift the flour, sugar, salt, baking powder and baking soda in a food processor fitted with a metal blade.
Add the butter and pulse 8 to 12 times or until mixture resembles coarse crumbs.
Add the 2 large beaten eggs, and buttermilk, and process for 15 to 20 seconds or until dough comes together.
- Dust a work surface liberally with flour; turn out the dough onto work surface.
- Add the raisins; knead with floured hands, adding more flour if needed to make a soft dough and to form two round breads.
- Transfer to prepared skillets or baking pan.
- Brush loaves with egg wash, and with a serrated knife, cut an X into top.
Bake 55 to 60 minutes or until top is golden and a skewer inserted in center comes out clean.
- The bread should sound hollow when tapped on bottom with a knife.
- Remove from oven and let bread cool on a rack for about 15 minutes.
- Slice and serve warm with butter.
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