I couldn’t let a St. Patty’s go by without writing a post on Soda Bread. I don’t know what about it makes it so great. I am not a fan of raisins usually, but without them in soda bread, would make it feel incomplete. Even if more traditional recipes do not have rains, my traditional soda bread has them.
Most recipes are about the same, varying every so slightly. I used a great one with caraway seeds and no sugar; it was a great hit, but I lost the recipe. Unable to find the original, I found another recipe and used what I could remember from the other post. The original recipe that I followed mainly for portions is from Cooking Bliss.
- 3 cup bread flour
- 2 TBS sugar
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 cup raisins
- 1 TBS caraway seeds
- 1⅓ cups buttermilk
I make my own buttermilk using regular milk and a tablespoon of vinegar. It is a 1:1 ratio (1 TBS vinegar for every 1 cup of milk). Have it sit for 10 minutes and you have buttermilk. Rinse the raisins in a coriander and pat dry.
Preheat oven to 350 degrees and prepare a baking sheet by lining parchment paper on top. In a large mixing bowl, add all the dry ingredients and mix with a fork. Add raisins and caraway seeds and mix well. Create a bowl shape with the flour and pour in the buttermilk. Mix well. The dough will be a wet, sticky consistency. On a floured surface, knead the dough about ten times. Place the dough on the pan and score the dough with an “X” on top. Bake for 60-65 minutes until lightly browned. Cool and Serve.