Irish Soda Bread I239 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.” - by Arlene Costello/Agnes Walters
Original recipe yields 2 loaves
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
- Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Amount Per Serving (20 total)
- 215 cal
- 5.8 g
- 36.8 g
Based on a 2,000 calorie diet
Reviews (239)Rate This Recipe
"Very good - as everyone said - it's a little cake-like, but definitely has the texture of a soft bread. And once it's toasted, it's out of this world (slice it thick b4 toasting). The sweetness is su..." See moreblte onced it's done - just how we like it. (Similar to sweet Hawaiin bread) I use either currants or small dried blueberries. I think raisins are too big for this bread. I've also used this to make french toast. Slice it then let it sit out for a day to get drier. Taste and texture is like brioche. I've also added a little buttermilk or milk, whatever I have one hand, when my dough is a litte too dry About 1-2 tablespoons at most. (1 pint sour cream = 2 cups) Tip- cover tightly with foil after it's done and let it steam for 30 min. or longer. This will lock in the moisture. A trick for all loaf breads."
"Wonderful! I considered using other recipes but decided on this one because I didn't have buttermilk, which seems to be used in most recipes. This is moist and dense and has a lovely texture. I added ..." See more2 tablespoons of caraway seeds and shaped the loaves into freeform rounds on a greased baking sheet (wet your hands with a bit of cold water to facilitate shaping). I also used a pastry brush to apply some melted butter halfway through the baking time. The breads were golden and crusty and absolutely delicious. I will definitely make this again - and not just on St. Patrick's Day - as a base for bread pudding. No caraway seeds, of course. :)"
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