"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Irish Soda Bread Recipe

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This recipe for Irish Soda Bread, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Zuniga, Structures, Rev. Cap.
Added: Friday, November 21, 2008


4 c. sifted all purpose flour
1/4 c. sugar
1 tsp. salt
1 tsp. baking powder
1/4 cup butter
1 - 1 1/2 cups raisins or dried currants
1 egg
1 1/3 c. buttermilk
1 tsp. baking soda

Preheat oven to 375. In a large bowl mix flour, sugar, salt and baking powder. Using a pastry blender, cut in cold butter until mixture resembles coarse corn meal. Add raisins/currants and stir to coat with flour mixture.
Set aside. In medium size bowl combine buttermilk, egg and baking soda. Whisk to mix well. Make a well in center of flour mixture. Pour liquid into the dry ingredients and using a fork stir until mixture is just moistened and can be gathered into a rough ball.

Turn out onto floured board and knead 10 strokes and gather into a ball. Spray a 10 inch cast iron skillet with PAM or other vegetable oil spray. Place dough in center of pan. Using the palm of your hand, press the dough down gently until it comes within 1 inch of the sides of the pan. Using your finger, you can "poke in " any raisins that are popping out from the top of the dough - but this is not required.

At this point - we have a tradition of cutting a "+" on top of the loaf, using a sharp knife or razor, and then in each corner of the "+" poking a hole (making an indentation with your finger) to let the fairies out. This of course is optional.

Cook on middle rack of the oven 45 - 55 minutes or until golden brown. Remove from pan immediately and cool on rack. Serve warm or at room temperature.

NOTE: Some Irish bakers add 1 tsp. caraway seeds to their dough - this is optional. For a more festive bread you can replace the raisins with dried cranberries and/or chopped walnuts - 1/2 cup each.

Personal Notes:
Personal Notes:
This is a recipe that has been in my family for years. I actually make it in a pan that my Irish Grandfather (Hugh O'Rielley) fashioned for my Grandmother (Maggie O'Brady). They were immigrants from County Cavan and County Leitrim, Ireland. What a kick it is to add it to this recipe book!




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