American-Irish Soda Bread with Raisins and Caraway
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 teaspoon baking soda
- 1 large egg
- 1 cup sugar
- 1 1/2 teaspoons salt
- 1 tablespoon baking powder
- 5 cups all purpose flour
- 1/2 cup (1 stick) unsalted butter cut into cubes, room temperature
- 2 1/2 cups raisins
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- Carbohydrate 105.601468534638 g
- Cholesterol 122.100000029574 mg
- Fat 37.1211006814152 g
- Fiber 4.23242522092173 g
- Protein 14.4189515208261 g
- Saturated Fat 22.7665410805422 g
- Serving Size 1 1 (304g)
- Sodium 7270.06165800832 mg
- Sugar 101.369043313716 g
- Trans Fat 3.00099879181872 g
- Calories 795 calories
For as long as I can remember, home has been synonymous with the smell of freshly baked bread. My grandmother, my mother, and countless generations before them have passed down the tradition of baking bread from scratch. There's something incredibly comforting about the aroma of bread wafting through the house, a reminder of love and warmth.
This American-Irish soda bread is a beloved family recipe, one that has been passed down through generations. It is a simple, no-nonsense bread that is perfect for any occasion. The bread is dense and hearty, with a slightly sour tang from the buttermilk. The raisins and caraway seeds add a touch of sweetness and spice, making this bread a perfect balance of flavors. I especially love serving this bread with a generous slather of butter and a cup of tea.
The dough for this bread is very sticky, so don't be afraid to use plenty of flour when kneading it. The dough should be firm enough to handle, but not so dry that it becomes difficult to work with. Once the dough is kneaded, let it rest for a few minutes before shaping it into a loaf. This will help the bread to develop a more even crumb.
This bread is best enjoyed fresh out of the oven, but it can also be stored in an airtight container at room temperature for up to 3 days. To reheat the bread, simply wrap it in foil and place it in a preheated oven at 350 degrees F for 10-15 minutes.
Step-by-step
- Preheat oven to 350 degreesF.
- Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides.
- Whisk first 5 ingredients in large bowl to blend.
- Add butter; using fingertips, rub in until coarse crumbs form.
- Stir in raisins and caraway seeds.
- Whisk buttermilk and egg in medium bowl to blend.
- Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
- Transfer dough to prepared skillet; smooth top, mounding slightly in center.
- Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
- Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
- Cool bread in skillet 10 minutes.
- Turn out onto rack and cool completely.
