Notes:This bread is best served warmed or lightly toasted, then topped with butter.
Irish Soda Bread
- 2 ½ cups all purpose flour
- ½ tsp. baking soda
- 1 ½ tsp. baking powder
- 3 tbsp. sugar
- ½ tsp. salt
- 2 tbsp. cold butter, cut into small pieces
- ½ cup raisins
- ½ cup golden raisins
- 1 cup buttermilk
- Preheat oven to 425°F.
- Flour a round cake or pie tin.
- In a large bowl, combine the flour, baking soda, baking powder, sugar, and salt with a wooden spoon.
- With a pastry cutter, cut the butter into the flour mixture until it is no larger than pea sized.
- Toss the raisins into the flour mixture, breaking up any chunks that stick together with your hands.
- Stir in the buttermilk with the spoon as much as you can. At some point, you will likely need to switch to mixing with your hands to get it to hold together.
- Knead the dough briefly (about 30 seconds) just to moisten it evenly, then shape into a slightly flattened ball and place it in the floured pan.
- Dust the top of the dough generously with flour. With a sharp knife, cut a large ½ inch deep X in the top of the loaf.
- Bake for 10 minutes, then turn the oven down to 350°F and bake for another 40 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool on a rack for at least 20 minutes before serving. Slice on two perpendicular sides, switching sides with every slice.