Irish Soda Bread - British Cuisine

"A delicious and easy recipe."

This simple Irish classic is a staple in many households, used to mop up hearty stews and wash down pots of tea. It’s also a symbol of celebration, baked in droves in the lead up to Saint Patrick’s Day. However, the humble soda bread began as an affordable necessity and was the solution to many food problems facing Ireland at the time.

While soda bread is most famously attributed to Ireland, it was actually first created by Native Americans. They were the first to be documented using pearl ash, a natural form of soda formed from the ashes of wood, to leaven their bread without yeast.

The Irish later discovered and replicated the process. While it seems like an ancient recipe, Irish soda bread history began in the 1830s, when baking soda, or bicarbonate soda, was first introduced to the country.

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Serves
8
Prep
15 m
Cook
1 h 5 m
Ready In
1 h 25 m
Difficulty
Nutritions
1. Calories:
  511 kcal
  26%
2. Fat:
  8.6 g
  13%
3. Carbs:
  99.5 g
  32%
4. Protein:
  11.3 g
  23%
5. Cholesterol:
  67 mg
  22%
6. Sodium:
  543 mg
  22%

Method for Irish Soda Bread

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2
In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3
Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.