Irish Soda Bread with Raisins (Printable)

Classic Irish quick bread with sweet raisins and aromatic caraway for a tender, golden crumb.

# What you'll need:

→ Dry Ingredients

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 1/2 teaspoons kosher salt

→ Flavorings

05 - 1 tablespoon caraway seeds
06 - 1 cup raisins

→ Wet Ingredients

07 - 1 3/4 cups buttermilk
08 - 1 large egg, lightly beaten
09 - 4 tablespoons unsalted butter, melted and cooled

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds.
03 - Stir in the raisins, ensuring they are coated with flour and evenly distributed.
04 - In a separate bowl, whisk together buttermilk, egg, and melted butter.
05 - Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy dough forms; do not overmix.
06 - Turn dough onto a lightly floured surface and gently knead 5–8 times until it just comes together. Shape into a round loaf about 7–8 inches across.
07 - Place loaf on the prepared baking sheet. With a sharp knife, cut a deep X across the top. Bake for 35–40 minutes, or until golden brown and a skewer inserted in the center comes out clean. Tent with foil after 25 minutes if the top browns too quickly.
08 - Cool on a wire rack for at least 20 minutes before slicing.

# Expert Suggestions:

01 -
  • The recipe comes together in under fifteen minutes but tastes like something that took all afternoon
  • That tender crumb and golden crust will make you feel like youve been baking bread your whole life
  • The caraway and raisin combination creates the most comforting aroma filling your entire kitchen
02 -
  • Overworking the dough makes it tough so stop mixing the moment everything comes together
  • The X on top is not just traditional it helps the center bake through properly
  • Room temperature ingredients mix more evenly creating a better texture in the final loaf
03 -
  • Weigh your flour if possible because measuring by volume can vary dramatically and affect the outcome
  • If you do not have buttermilk make your own by adding 1 tablespoon vinegar to regular milk and letting it sit for 5 minutes

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