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Irish Soda Bread with Raisins Recipe

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4.1 from 7 reviews

A classic Irish Soda Bread recipe featuring a moist, slightly sweet loaf studded with juicy raisins and fragrant orange zest. This quick bread uses baking soda as a leavening agent and is buttery with a tender crumb, perfect for breakfast or afternoon tea.

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour plus 1 tablespoon for the currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt

Wet Ingredients

  • 1 3/4 cups buttermilk
  • 1 large egg
  • 1 teaspoon fresh orange zest
  • 4 tablespoons cold butter, cut into small cubes

Add-ins

  • 1 cup raisins or dried currants

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside to prevent sticking and facilitate easy removal.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the 4 cups of all-purpose flour, sugar, baking soda, and kosher salt. Stir together to evenly distribute all dry ingredients.
  3. Mix Wet Ingredients: In a 2-cup liquid measuring cup, measure out the buttermilk. Add the egg and whisk them together thoroughly. Stir in the fresh orange zest and set this mixture aside.
  4. Add Butter to Dry Mix: Keep the butter cold until use. Cut the butter into small cubes and add it to the dry ingredients in the stand mixer bowl.
  5. Incorporate Butter: On low speed, mix the butter into the flour mixture until fully incorporated and the mixture has a crumbly texture resembling coarse meal.
  6. Add Buttermilk Mixture: Slowly pour the reserved buttermilk mixture into the stand mixer while continuing to mix on low speed. Mix until a sticky dough forms.
  7. Prepare Raisins or Currants: Sprinkle the reserved tablespoon of flour over the raisins or currants in a small bowl and toss to coat. This will prevent them from sinking to the bottom of the loaf as it bakes.
  8. Add Dried Fruit: Add the floured raisins or currants to the dough in the stand mixer and stir just until combined. Expect the dough to be quite wet and sticky.
  9. Shape the Dough: Transfer the dough to a lightly floured baking mat or surface. Knead gently by hand a few times to bring it together, then shape it into a round loaf.
  10. Score and Bake: Transfer the shaped dough to the prepared baking sheet. Using a sharp knife, cut a large X on the top of the loaf to help it expand during baking. Bake in the preheated oven for 55 minutes to 1 hour or until a cake tester inserted in the center comes out clean and the bread sounds hollow when tapped.
  11. Optional Foil Cover: If the top of the bread starts to darken too much before it finishes baking, lightly cover it with aluminum foil to prevent burning.

Notes

  • For best results, keep the butter cold until ready to mix for a tender crumb.
  • Coating the raisins or currants with flour prevents them from sinking to the bottom of the loaf.
  • The orange zest adds a subtle citrus note, but it can be omitted for a more traditional flavor.
  • The bread is best enjoyed fresh but will keep well wrapped at room temperature for 2 days or frozen for longer storage.
  • Use a cake tester or skewer to check doneness before removing from the oven.

Find it online: https://marthatasty.com/irish-soda-bread-with-raisins-recipe/