When I think of Irish Soda Bread, I think of a bitter, dry, crumbly bread that falls apart when you eat it. Although this might be what some people enjoy, but not me!
I have always thought about how I would make Irish Soda Bread from scratch, making it not too dry, but not too moist…not too crumbly, but still have texture….not bitter, but not sweet ….in other words I wanted to create the BEST Irish Soda Bread imaginable…at least to me!
I love to eat it not only with the staple dish of Corned Beef & Cabbage but for breakfast or a snack. I love to slather cream cheese on it or heat it up in the toaster oven with a little bit of butter…YUM!
There are also numerous other things you can make with Irish Soda Bread like croutons for salad or bread pudding. We can talk about those another time!
- 4 cups All-Purpose Flour
- ½ cup granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp soft salted butter
- 1 extra lg egg
- 1-¼ cups buttermilk
- 1 cup sour cream
- 1 cup raisins
- Preheat the oven to 350 degrees. Spray an 8” cake pan with non-stick cooking spray.
- In a large mixing bowl, stir together flour, sugar, salt, baking powder, and baking soda.
- In the same bowl as the flour mixture blend in with hands the softened butter until it is mixed well and has a crumble to the texture. Make a well in the center of the bowl like a wreath. Set bowl aside
- In a smaller mixing bowl whisk together the egg, buttermilk, and sour cream.
- Pour the wet ingredients into the well of the dry ingredients. Take a wooden spoon and fold the dry ingredients into the wet while rotating the bowl. If you find the mixture is too dry add a little more buttermilk. It shouldn’t need more than another ¼ cup.
- Fold raisins into the mixture until mixed thoroughly.
- Pour the mixture into the greased cake pan. Sprinkle with a pinch of flour.
- Cook for 55 minutes. Check with toothpick to make sure done. The toothpick should come out clean.