Irish Bread with Sour Cream

This Irish soda bread swaps the traditional buttermilk for a full 1 ½ cups of sour cream, which makes the crumb noticeably richer and more tender than the classic version. Combined with both baking powder and baking soda for lift, the loaf rises without any yeast, which means no proofing, no kneading, and no waiting around.

Raisins and currants both go in here. A full cup of raisins plus half a cup of currants stud the bread with pockets of sweetness throughout. Fold them in gently at the end rather than beating them in so they distribute evenly without getting crushed.

Baking in a greased 2-quart casserole rather than a flat sheet gives the loaf its tall, round shape. The foil tent for the last 10 minutes prevents the top from browning too dark while the center finishes cooking through. If a toothpick inserted into the center comes out clean, it’s done.

Pro Tips

• Cream the shortening and sugar until genuinely light and fluffy. This incorporates air that helps the bread rise
• Sift the dry ingredients as directed; lumps of baking soda leave bitter yellow spots in the finished bread
• Don’t overmix after combining the wet and dry ingredients. Mix just until blended or the bread gets tough
• Slice best after cooling at least 20 minutes. Hot soda bread crumbles when you cut it

Variations

• Caraway seed: Add 1 tablespoon caraway seeds for the classic Irish soda bread flavor
• Orange zest: Stir in 1 teaspoon finely grated orange zest for a citrusy lift that complements the dried fruit
• Butter version: Replace shortening with softened butter for a richer flavor if you prefer it