Quick Irish Soda Bread
Submitted by barbh
Quick Irish soda bread with raisins, currants, and caraway seeds bakes in just an hour, delivering crusty-outside tender-inside loaves perfect for slathering with butter.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis faster take on traditional soda bread uses baking powder alongside soda to speed things up, creating a slightly lighter crumb.
Buttermilk reacts with the leaveners to give that tangy flavor and tender texture, while raisins, currants, and caraway seeds add sweet-savory character.
Brush the top with melted butter and a sprinkle of sugar before baking for a golden, slightly sweet crust.
Chef Tips
- Mix by hand just until moistened (overmixing makes tough bread)
- Don’t skip the sugar topping (it creates a beautiful caramelized crust)
- Reduce oven temp halfway through so the inside cooks without burning the outside
- Best served warm the day it’s baked
Ingredients
Directions
Sift together flour, baking powder, salt and soda, set aside.
Cream the margarine and sugar. Add beaten egg and buttermilk, blend well.
Add liquid mixture to dry ingredients.
Mix by hand only until dry ingredients are moistened.
Fold in raisins, currants, and caraway seeds.
Pour into greased 1½ quart casserole.
Brush top with melted magarine.
Sprinkly with a little sugar. Bake at 375℉ (190℃). for 30 minutes, reduce heat to 325 degrees for 30 minutes longer.
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