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Before I launch into the recipe – what do you think of the new look? I am so thrilled to have a ‘proper’ header for the blog. This was developed by my former Graphic Arts teacher, Jim Solomon. Jim would be happy to help you too. Shoot him an email at solomongraphics@yahoo.com and let him know what you’re looking for. He’s quick to respond, talented, knowledgeable and reasonable! I didn’t move the entire blog to a new platform or anything – it just needed a little face lift 🙂
Back to baking!
Back to baking! While on family vacation in Ireland I fell in LOVE with Irish soda bread. I was not the easiest person to please when it came to eating in a foreign country. I found the Pub food a bit hard to navigate (not a big fan of fried with gravy.) But the one thing I did love was the big Irish breakfast (OK I loved the beer too.) We basically survived on a giant breakfast and Cliff bars. There is the traditional Irish Breakfast (which apparently the Irish don’t really eat) and there are also breads, muffins, granola, fresh fruit, eggs and jams. Now we’re talking! There aren’t many quick lunches or franchises on that little green island, so you need to eat a hearty breakfast before heading out to the countryside. Ever since our great Ireland adventure I hoped to find a good soda bread recipe to take me back to the homeland!
Back to baking!
Back to baking! While on family vacation in Ireland I fell in LOVE with Irish soda bread. I was not the easiest person to please when it came to eating in a foreign country. I found the Pub food a bit hard to navigate (not a big fan of fried with gravy.) But the one thing I did love was the big Irish breakfast (OK I loved the beer too.) We basically survived on a giant breakfast and Cliff bars. There is the traditional Irish Breakfast (which apparently the Irish don’t really eat) and there are also breads, muffins, granola, fresh fruit, eggs and jams. Now we’re talking! There aren’t many quick lunches or franchises on that little green island, so you need to eat a hearty breakfast before heading out to the countryside. Ever since our great Ireland adventure I hoped to find a good soda bread recipe to take me back to the homeland!
I recently tried a recipe and thought it was pretty good. Then I tried this Sweet Irish Soda Bread from Sommer at A Spicy Perspective. Who says Irish Soda Bread is just for eating in Ireland or on St. Patrick’s Day? I am so happy with this bread. It seems like one of those easy recipes that never disappoints. Yes I would/will make it again! Check out ASP when you get the chance. Sommer has some lovely recipes and I wish I could make them all. But be sure to come back here again too! No wait, what if you like her better? Forget that – you don’t want to go there. SRFD is the only cooking blog in the world! Oops. Please come back. I know I would miss you!
Oh well. Before you get started, soak the raisins in water for about 20 minutes. Drain well.
Once the raisins are plumb and juicy, gather the ingredients together. You’ll need all-purpose unbleached flour, sugar, baking powder, salt, baking soda, butter, caraway seeds, buttermilk, an egg, the raisins and Turbinado sugar for sprinkling on top.
Mix the flour, sugar, baking powder, salt, and baking soda together. Cut the butter into small pieces and mix it with your hands until it gets grainy.
Stir in the caraway seeds.
And fold in the drained raisins.
Add the egg and buttermilk to the flour mixture. Stir until well blended. The dough will be thick and sticky.
Spread the dough in two buttered loaf pans.
Sprinkle turbinado sugar on top!
Ready to bake in a preheated 350 degree oven for 60 minutes or until a toothpick comes out clean.
Cool in the pan for about 5 minutes.
Remove and cool completely on a wire rack.
I love the sugary top. The turbinado sugar adds a wonderful little crunch on the crust.
Thanks Sommer for the great recipe!
Sweet Irish Soda Bread
Yield: 2 loaves
Course: Bread
A sweet soda bread with caraway seeds and raisins, with the turbinado sugar adding a wonderful little crunch on the crust.
Ingredients
- 5 cups all-purpose unbleached flour sifted
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ¼ pound stick butter
- 2 ½ cups mixed light and dark raisins soaked in water for 15 - 20 minutes, drain well
- 3 tablespoons caraway seeds
- 2 ½ cups buttermilk I used whole fat buttermilk
- 1 large egg slightly beaten
- Turbinado sugar for sprinkling
Instructions
- Preheat oven to 350°F. Grease 2 (9x5 inch) loaf pans generously with butter.
- Stir together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix well with your hands until it feels grainy. Fold in the drained raisins and caraway seeds.
- Add the buttermilk and egg to the flour mixture. Stir until well blended. Divide the dough between the two loaf pans. Sprinkle turbinado sugar on top and bake for 60 minutes or until a toothpick comes out clean. Cool in the pan for at least 5 minutes then transfer to a wire rack. Enjoy!
Recipe Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 2619kcal | Carbohydrates: 476g | Protein: 52g | Fat: 64g | Saturated Fat: 36g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 237mg | Sodium: 3485mg | Potassium: 2403mg | Fiber: 24g | Sugar: 91g | Vitamin A: 2070IU | Vitamin C: 12mg | Calcium: 767mg | Iron: 22mg
PATRICIA
GOT IT IN THE OVEN NOW – JUST PLACED! SO, CAN’T WAIT TO TRY IT & GIVE A LOAF TO MY NEIGHBOR STUCK IN THE HOME WITH A 6 MONTH OLD & HUSBAND, & STILL WORKING, ON A “I NEED A TREAT, BUT HAVEN’T HAD TIME TO BAKE!”
Tricia Buice
Thanks for trying this recipe Patricia. My husband practically begs me to make this again and again. We LOVE it and it’s very close to the breads we enjoyed in Ireland. What a wonderful neighbor you are 🙂
A SPICY PERSPECTIVE
Hey, HEY look at your new site. It's beautiful!<br /><br />Tricia, I'm very honored you enjoyed the soda bread enough to post about it. It's one of our favorites. 🙂
Sarah @ The Smart Kitchen
I must say that soda bread is one bread I have successfully baked….and it is perfect for pairing with a nice bowl of stew. However, sweet soda bread is great any time of year (not that I won't eat soup or stew in the summer…). I like to just lump mine in a big mound and bake it like that on a baking sheet. Even I can make a lazy baker bread lazier…<br /><br />Love the new look! Maybe he