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Irish Soda Bread

Irish Soda Bread

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 25 m
Penguin Lady

Penguin Lady

A delicious and easy recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 99.5g
  • 32%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
  2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
  3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
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Reviews

M Unit
383

M Unit

11/9/2005

My Great grandmother (also from Ireland) used a very similar recipe; this is the only other time that I have seen it calling for the 'X' on the top. However, we use melted butter/margarine (1 cube melted) instead of the sour cream and we scale the raisins down to approximately 3/4 to 1 cup; we dip the knife into the flour and then make our 'X'. We don't put seeds in ours. This was the first recipe that my cousins and I were taught to make when we were young girls, or 'wee ones' as our Grandmother called us. For some strange reason, the best bonnets (Great grandma said that they weren't loaves but "bonnets of bread") seemed to come from my mother's oven...an old Wedgewood. Now they come from my kitchen...I have an 'old Wedgewood' now.

Dee
321

Dee

2/19/2007

This recipe is so delicious, I have made it twice in the last three weeks. Instead of 3 cups of raisins used 1 cup raisins, 1 cup dried cranberries and 1 cup chopped dried apricots. The most recent time, I substituted Splenda for the sugar without any real change in taste. I also divide it into 16 servings rather than 8. At that rate it's about 175 calories a slice and not bad for a mid-morning snack.

Marian
226

Marian

6/2/2003

This bread is PHENOMENAL! I was a little nervous at its consistency as during the preparation phase, it doesn't resemble a typical bread loaf. It was more like very loose chocolate chip cookie dough, but that's ok -- that's the way it should be. This was delicious beyond words and is now a part of my permanent recipe collection.

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