Irresistible Irish soda breads to bake

... Two different recipes, one with caraway seeds

from the web

Irresistible Irish Soda Bread
Created by: Karin Christian on website

"A very easy, very good tasting bread. Best if made the day before, or several hours before serving."
Yield: One 9" x 5" inch loaf = 10-12 slices.
Cook Time: 1 Hr 10 Min.
Ready In: 1 Hr 25 Min.


3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted
1/4 cup raisins (optional)


1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

2. Combine flour, baking powder, sugar, salt and baking soda (and raisins if desired).
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Avoid over mixing.
Stir in butter.
Pour into prepared pan.

3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Irish Soda Bread with Caraway Seeds
(Simple & Quick)
Source: The Gourmet Cookbook, Ruth Reichel, editor (c)2004.

Yield: 2 - 6 inch round loaves.
Active time: 15 minutes
Start to finish: 3 hours (includes about 2 hours of cooling time before slicing.)


4 Cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon sugar
1-1/2 Tablespoons caraway seeds
1 Cup golden raisins
1-3/4 Cups well-shaken buttermilk
2 Tablespoons unsalted butter, melted


1. Put a rack in middle of oven and preheat oven to 375 degrees F.
Butter and flour a large baking sheet, knocking off excess flour.

2. Sift together flour, baking soda and salt into a large bowl. Stir in sugar, caraway seeds and raisins.

3. Add buttermilk and stir just until dough is evenly moistened but still lumpy.

4. Turn dough out onto a floured surface and gently knead with floured hands about 8 times, until slightly less sticky but still soft.

5. Divide dough in half and form each half into a ball.

6. Shape each ball into a dome 6 inches around on the baking sheet. Leave 4 inches between each dome.

7. Cut a large 1/2-inch-deep-X in top of each loaf with a sharp knife, then brush loaves with butter.

8. Bake until golden brown and bottoms souns hollow when tapped, about 35 to 40 minutes. Cool on a rack for about 2 hours before slicing.

March 4, 2011

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