Irish Soda Bread

Irish Soda Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 144.9
  • Total Fat: 4.2 g
  • Cholesterol: 19.6 mg
  • Sodium: 211.6 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.1 g

View full nutritional breakdown of Irish Soda Bread calories by ingredient
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Introduction

Yummy soda bread with sugar on top

Original recipe calls for 2 cups raisins but that seemed like a little too much. Nutritional information is based off of 1.5 cups raisins but if you like raisins feel free to add more!
Yummy soda bread with sugar on top

Original recipe calls for 2 cups raisins but that seemed like a little too much. Nutritional information is based off of 1.5 cups raisins but if you like raisins feel free to add more!

Number of Servings: 24

Ingredients

    4 cups white flour
    1/2 cup raw sugar
    1 tsp salt
    2 tsp baking powder
    1/2 tsp baking soda
    1/2 cup melted butter
    1-1/2 cup buttermilk
    1 egg
    1 1/2 cup raisins
    2 tbsp raw sugar (yes, sugar is listed twice)

Directions

Makes 2 Loaves

Mix all the dry ingredients together.
Beat the egg and stir in the buttermilk.
Add the wet ingredients to the mixing bowl.
Stir briefly before adding the butter. You don't want to add the hot butter directly to the egg, or the egg will cook. Now add the butter.
Mix well. Scrape the sides occasionally to get everything incorporated. (Dough hooks tend to leave a bit of dry ingredients on the bottom.)
Once the wet and dry ingredients are well mixed, add the raisins.
Mix on slow.
Scoop the dough out evenly into two greased/floured pie tins. This dough will not pour.
Shape each portion into a round loaf.
Sprinkle a heavy tablespoon of raw sugar on the top of each loaf so there is a generous coating over the whole loaf.

Bake at 375 for 40 minutes, or until the top is golden brown.

Insert a knife into the thickest part. If there is dough on it when you pull it out, put the loaves back in for another five minutes. Don't use a toothpick. The crust is very stiff, and can clean any wet dough off as you pull it out. The finished loaves will be dark tan with a deeply-cracked surface.

Number of Servings: 24

Recipe submitted by SparkPeople user BEEFIT4.

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  • Very Good
    my favorite
    - 3/13/19

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  • Very Good
    Very good! I'm saving this one - 3/17/17

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