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Irish Soda Bread

By pairthewine

Irish Soda Bread Whole

 
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Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
 
Baked in a cast iron skillet, this soda bread is like a giant scone – the flavor is truly rich and like nothing else. On the first day, the crust melts in the mouth, the caraway seeds perfume the dense, fluffy texture of the scone-like bread and the juicy raisins punctuate every bite. My mother likes to cut a fat wedge on the second day and toast it – carefully extracting the crunchy goodness from the toaster. You should allow the soda bread to cool about 40 minutes to make it easier to slice (definitely use a serrated knife).
Author: Anne Press
Ingredients
  • 1½ cups black raisins
  • 2 tablespoons all purpose flour
  • 4 cups all purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ⅔ cup shortening
  • 2 teaspoons caraway seeds
  • 3 eggs (large)
  • 2 cups buttermilk (light is fine)
  • ¼ cup melted unsalted butter
  • 9” cast iron chef’s skillet or 12” loaf pan rubbed with melted butter
Instructions
  1. Boil enough water to cover the raisins; once boiling, remove the pan from the heat and add the raisins. Allow them sit for up to 5 minutes and then drain the raisins. Place the 2 tablespoons of flour in a bowl and toss the raisins in the flour – set aside.
  2. In a large mixing bowl, stir together the flour, baking soda, baking powder and salt. Add the shortening to the dry ingredients and using a fork cut in the shortening until small beads form. Add the caraway seed and stir.
  3. Lightly beat the eggs and the buttermilk and stir to combine - add into to the dry ingredients along with the flour-covered raisins. Mix gently to thoroughly combine – it will be sticky. If baking in the skillet, use a knife to cut a cross in the top creating four sections and ensuring even cooking.
  4. Bake about 1 hour – until cake tester comes out clean and top is well browned. Remove from oven and brush on half the melted butter with a pastry brush. Cool 10 minutes. Unmold the loaf and brush the bottom with the remaining butter. Cool at least 30 minutes before slicing.
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Filed Under: Dessert Tagged With: bread, irish, soda

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Anne Rudden Press

 
 
 
 
 
 
 
 
I love food, wine and entertaining. More often than not, I wake up thinking about what food to prepare, what wine to pair and finally how to present the meal. Everyday dining at my home is usually not so “everyday.”

Pair the Wine is a food memories and re-creation diary where I invite you to enjoy my culinary reflections and recipes and recall – and maybe share – your own.

Pair The Wine

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