Irish Soda Bread Raisins Caraway (Printable)
Enjoy a classic Irish quick bread, tender and sweet, filled with juicy raisins and aromatic caraway seeds. Ideal with butter.
# What You'll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon caraway seeds
→ Fruit
06 - 1 1/2 cups raisins
→ Wet Ingredients
07 - 1 3/4 cups buttermilk
08 - 1 large egg, lightly beaten
09 - 4 tablespoons unsalted butter, melted and slightly cooled
# How to Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease a 9-inch round cake pan.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and caraway seeds until well combined.
03 - Stir in the raisins, ensuring they are thoroughly coated with the flour mixture to prevent clumping.
04 - In a separate medium bowl, whisk together the buttermilk, lightly beaten egg, and melted butter.
05 - Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula just until a shaggy dough forms; avoid overmixing.
06 - Turn the dough out onto a lightly floured surface. Knead very gently 6 to 8 times, just enough for the dough to come together into a cohesive mass.
07 - Shape the dough into a round loaf and place it on the prepared baking sheet or pan. Use a sharp knife to cut a deep 'X' across the top surface of the loaf. Bake for 35 to 40 minutes, or until the bread is golden brown and a wooden skewer inserted into the center comes out clean.
08 - Allow the baked bread to cool on a wire rack for at least 20 minutes before slicing and serving.
# Expert Advice:
01 -
- You'll adore how effortlessly this comes together, leaving you more time to savor its warmth.
- The blend of sweet raisins and aromatic caraway is truly a taste revelation you didn't know you needed.
02 -
- Overmixing the dough is the cardinal sin of soda bread; it activates the gluten too much, resulting in a tough, rubbery loaf.
- The "X" on top isn't just for looks; it helps the heat penetrate the dense dough and encourages an even rise.
03 -
- For an even more authentic flavor, use full-fat buttermilk; the extra richness is noticeable.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to 1 ¾ cups and letting it sit for 5 minutes.