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Grandma McAndrews' Irish Soda Bread

Grandma McAndrews' Irish Soda Bread

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Sheila T

Sheila T

This is not the dark bread you see in every restaurant in Dublin or Galway these days but I promise, it's authentic Irish Soda Bread, exactly how my late Irish grandma made it. Serve warm or cold with butter. This freezes great. I've made several loaves before St. Patrick's Day, or family parties. I freeze them, take them out the morning they're needed and warm up in a hot oven for 5 -7 minutes before serving.

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Nutrition

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  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, or line with parchment paper.
  2. In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, and corn oil. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Add the raisins, and stir a few times, just until the ingredients come together into a soft dough. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.
  3. Place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.
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Reviews

naples34102
132

naples34102

3/18/2011

Hubs doesn't like quick breads of any kind, Mom and I were unsure of the raisins. Didn't look like this bread was going to make any kind of statement at tonight's St. Patrick's Day meal. I had low expectations, frankly. Wrong! Everyone loved it! (me too!) Other than using vegetable oil rather than corn oil, I prepared it as directed, then dusted the loaf with a little flour before it went it into the oven. I find it incredible that something so impressive both in appearance and taste comes together so easily and quickly and with such humble ingredients. It's really a foolproof recipe. I baked it on parchment paper, and in my oven at least, 35 minutes was just right. It's just a beautiful bread that is moist (because of the buttermilk I have no doubt!), tender and flavorful. Don't be tempted to leave out the raisins as I almost did - they really do add something in a positive way!

Robin
38

Robin

3/19/2010

Grandma McAndrew sure had it right - I just had a slice of this soda bread and its absolutely perfect!!!

Hal Ross
33

Hal Ross

3/18/2011

I used softened butter instead of the oil and plumped the raisins in a sauce pan with butter before adding them to the flour mixture. I did this "before adding the liquid mix". I find mixing the raisins in the dry ingredients easier than in the dough. I needed to add 10 minutes to the time to complete cooking, but the bread came out very well. It went well with the Corned Beef and Potatoes for St. Patrick's Day evening meal. Have Fun!!

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