How to make Irish Soda Bread by Betty Bannerman Busciglio. Irish Soda Bread.
3 Cup (48 tbs)
Granulated white sugar
3 Tablespoon, cold and cut in small pieces
3⁄4 Cup (12 tbs)
1 1⁄2 Cup (24 tbs)
3 Tablespoon (For dusting)
1. Preheat oven to 375 ° F. Line a baking sheet with parchment paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. Add in the butter into the flour mixture, with a pastry blender or with the fingers, until the mixture looks like coarse crumbs. Stir in the raisins and caraway seeds.
4. Make a well in the center of the flour mixture and add in most of the buttermilk. Using yours hands, or a spatula, mix until you have soft moist dough.
5. Transfer to a lightly floured surface and gently knead the dough into a 7-inch round. Place the round on prepared baking sheet, with a sharp knife, cut a ¼ inch deep "X" across the top of the bread.
6. Bake for about 40 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean.
7. Remove the bread from oven. Cool slightly.
8. Serve the Irish Soda Bread with lots of butter!
You can use the prepared dough to bake scones or biscuits if you like.
What we know of Irish Soda bread with the raisins and caraway seeds would be unknown in Ireland, although possibly it has made the trip back across the Atlantic by now! Watch Betty Bannerman Busciglio show you how to make the American version of the classic plain Irish soda bread. This recipe does make a delectable bread to serve as a side to corned beef and cabbage on Saint Patrick’s Day.