Plump, sweet raisins and a touch of honey make Irish soda bread a favorite of many at any time of the day. Recipe courtesy of National Honey Board.
March 2009
Last Updated May 2010
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Recipe: Irish Soda Bread
A Traditional Bread For St. Patrick’s Day, Or Breakfast & Brunch Any Day
Overview
Irish soda bread is irresistible any time. But St. Patrick’s Day provides an extra excuse to bake up a batch and treat family and friends. Try this easy-to-make recipe, slightly sweet and dotted with raisins. Soda bread is a chemically-leavened quick bread made with baking soda instead of yeast, which produces a lighter, airy crumb.
Irish soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland; it reacted better with the soft wheat grown in that climate, and replaced yeast as the leavening agent. The term “quick bread” means fast rising. Read more about the different types of bread in our Bread Glossary.
When should you serve Irish soda bread? Anytime! As a slightly sweet bread, it’s a breakfast and tea time favorite; but it also disappears quickly in the bread basket at lunch and dinner. If you’d like to enjoy your Irish soda bread as part of an all-Irish dinner, here are our other menu suggestions:
Irish Soda Bread Recipe
Ingredients
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/4 cup butter
- 1 cup golden raisins
- 2 teaspoons caraway seeds
- 1 cup plain yogurt
- 1/3 cup honey
- 2 tablespoons whole milk or cream
Preparation
- Preheat oven to 325°F.
- In large bowl, combine flours, baking soda and salt until thoroughly mixed. Cut in the butter until mixture resembles small peas. Mix in raisins and caraway seeds.
- In separate bowl, whisk together yogurt and honey; blend into dry mixture.
- Turn dough onto lightly floured work surface; knead until smooth, about 1 minute. Shape dough into a ball. Place on lightly greased baking sheet. With a sharp knife, cut a shallow "X" on top of round. Brush top with milk.
- Bake for 45 to 50 minutes, or until golden brown and crust is firm. Cool before slicing. Yields 1 loaf.
Recipe courtesy of the National Honey Board. Additional material
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