Simple ingredients, no yeast, amazing flavor—all hail Irish bakers for giving the world Irish soda bread! This traditional version is great sliced, toasted and slathered with butter and jam.
3 1/2 cups unbleached all-purpose flour
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. table salt
1/4 cup backed light brown sugar
3 Tbs. corn or vegetable oil
2 tsp. caraway seeds
1 cup raisins
2 large eggs
1 cup buttermilk
1 Tbs. butter, melted
Granulated or sanding sugar for top
Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, salt. Stir in the sugar. Add the oil and mix until fine crumbs form. Sitr in the caraway seeds and raisins. In a small bowl, mix the eggs and buttermilk. Gradually add to the flour mixture, stirring until a dough forms. (Dough will be sticky.)
Turn the dough out onto a floured surface and knead briefly, adding more flour if necessary. Shape into a round and place in a greased 8-inch cast iron skillet or round cake pan. Using a sharp knife, score an X in the into the top, brush with the melted butter, and sprinkle with sugar.
Bake until golden brown and center appears set, 30 to 40 minutes. Remove to a wire rack and let cool for 5 minutes, then transfer to the rack to cool completely.
Cover and store any leftover bread at cool room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Keywords: irish soda bread