Irish Soda Bread

As the name suggests, Irish Soda Bread is a traditional bread originating in Ireland in the 1800's. It is a fairly dense bread, and if you have never tried it, think of it as a cross between a scone or tea biscuit and a muffin, though it is not very sweet, which makes it a satisfying addition to any meal or breakfast. There are many variations on the traditional recipe, and some bakers add raisins, caraway seeds and even whiskey.

I've tried a few variations of Irish Soda Bread in the past, and this is my version of the traditional recipe. I decided not to use raisins as they make for a sweeter bread (though the bread is very tasty with raisins), and you can omit the egg and baking powder if desired if you want a bread that is closer to the original version. Increase the baking soda to 2 teaspoons if you omit the baking powder and use a little less flour is you choose to add raisins or if you omit the egg.

Irish Soda Bread

5 cups of flour
2 tablespoons of sugar
1 teaspoon of sea salt
1 teaspoon of baking soda
1 teaspoon of baking powder
4 tablespoons of cold butter
1 cup raisins (optional)
1 egg, lightly beaten
2 cups buttermilk

Preheat the oven to 425 degrees. Sift together the flour, sugar, salt, baking soda and baking powder in a large bowl.

Using a pastry cutter or two knives, cut the butter until the flour mixture until it resembles a coarse meal. If you are including raisins, stir them into the flour and butter mixture.

Make a deep well in the center of the flour mixture. Add the beaten egg and buttermilk and mix until the dough stiffens up. Dust your hands with some flour and gently knead the dough until it forms into a rough ball. If the dough is sticky, add more flour.

Form the dough into the round loaf and transfer to a lightly greased baking sheet or cast iron skillet. Score the top of the loaf with a 1/2 inch deep X shape across the top. Bake in the oven until the bread is golden brown - roughly 35-40 minutes. The bread is done when a cake tester inserted into the center of the loaf comes out clean.

Cool on a baking sheet and serve as is or with butter. This bread is best eaten within a few days, as it dries out rather quickly. Store in a covered container to preserve freshness.