Posts Tagged ‘Irish Bread’

I spent my 20th birthday in Ireland, which was one of my better birthdays (I have spent birthdays in so many weird middle-of-nowhere type places just being in a city was a big deal).  I was studying abroad in London at the time and took a long weekend with my classmates to Dublin to explore the city.  The trip was a blast.  I remember that during the weekend Harry Potter and the Half-Blood Prince was released, so I spent my last hours in Dublin with my head buried in a book eating away at a loaf of soda bread I had bought at a bakery that morning.  I’m quite the cultural tourist.

This St. Patrick’s Day I decided to draw from my time and make some soda bread.  No corned beef and cabbage this year, though I did buy a corned beef brisket on sale at Safeway that is now residing happily in my freezer until the time is right.  I plan on eating this bread for the rest of the week, and enjoying every bite of it.

Irish Soda Bread – 1 Rolling Pin (Adapted from Simply Recipes)


  • 4 cups of flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter (cold)
  • 1 cup raisins
  • 1 egg
  • 1¾ cups buttermilk


  1. Preheat the oven to 425º Fahrenheit.
  2. In a large bowl stir together the flour, sugar, salt and baking soda.
  3. Cut the butter into small pieces and add to the bowl.  Work the butter and flour mixture with forks until it looks like a coarse meal.  If you aren’t sure what that looks like, just stir it for about 3-5 minutes.
  4. Stir the raisins into the bowl.
  5. Pour the milk into a measuring cup, and the egg and beat until the yolk is broken.
  6. Add the milk and egg to the bowl and stir with a wooden spoon until dough is too stiff to stir.
  7. Flour your hands and gently knead the dough in the bowl until it forms a ball shape.  Be careful not to over-knead the dough as it will become tough.
  8. Place the dough on a greased baking sheet and cut an “x” across the top about 1½ inch thick with a serrated knife.
  9. Bake in the oven for 35-45 minutes or until the bread is golden and a knife inserted in the middle comes out clean.
  10. Allow bread to cool on the baking sheet for 5-10 minutes and then transfer to a plate to cool further if needed.
  11. Serve warm or at room temperature and enjoy!



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