Sweet Irish Soda Bread
Recipe for the BEST Irish Soada Bread the way some of my realitives make it in Ireland
- 4 1/2 cups of flour
- 1 1/4 cup sugar
- 2 1/2 tsp baking powder
- dash of salt
- 1 tsp baking soda
- 1/2 cup butter melted
- 2 1/2 cups raisins
- 2 cups buttermilk
- 1/2 cup heavy cream
- 1 large egg
Preheat oven to 350 degrees
To make 1 large loaf, use a 10-12 inch cast iron pan or ovenproof skillet with 2-inch or better sides or to make 2 loaves use 2 smaller cast iron skillets, oven proof pans or 2 cake pans.
Cut a big enough circle of parchment paper out to line both the bottom and the sides of your pan(s).
Whisk the first 5 ingredients in a large bowl until blended, add the butter and raisins and stir well.
Add buttermilk, heavy cream and egg to the dry ingredients and stir until incorporated - do not over mix.
Pour mixture into pan(s) and cook for one hour or until toothpick or skewer inserted comes out dry. For smaller loaves, check after 45 minutes, however, most likely it will take an hour to bake. Once a wooden skewer inserted comes out not "wet" it is done. Cool a bit then flip out of the pan(s), peel off parchment paper and allow the bead to cool on a cooling rack, that is if you don't just dig right in like my family and I do!
Since this recipe yields a large loaf, often when I am making this for someone, I set aside 25-30% of the batter to make my family a small one....which we eat almost instantly! Depending on its size I start checking the smaller loaf after 35 minutes or so - the large one usually still takes an hour.
This is wonderful for days after you make it as long as you have had it wrapped up tight. just pop a slice in the microwave for 20-30 seconds to warm it through and smear it with butter.
Serving: 10g | Calories: 710kcal | Carbohydrates: 124g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 78mg | Sodium: 461mg | Potassium: 549mg | Fiber: 5g | Sugar: 34g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 5mg