Irish Soda Bread with Raisins and Caraway
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 309.3
- Total Fat: 7.1 g
- Cholesterol: 28.6 mg
- Sodium: 437.7 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 2.8 g
- Protein: 6.9 g
View full nutritional breakdown of Irish Soda Bread with Raisins and Caraway calories by ingredient
Introduction
Recipe originated from Bon Appetit but I first cut down on the sugar using .75 cup sugar; then used .5 cup sugar and .25 honey; sucralose and honey, and sometimes just sucralose. While the original recipe called for 5 cups of all purpose white flour, substituted one half cup of whole wheat flour for the last half cup of flour, originally, because I was a bit short, but kept it that way because I liked it.The recipe shows the sucralose and honey measurements, but as you can see, there's room to experiment. Recipe originated from Bon Appetit but I first cut down on the sugar using .75 cup sugar; then used .5 cup sugar and .25 honey; sucralose and honey, and sometimes just sucralose. While the original recipe called for 5 cups of all purpose white flour, substituted one half cup of whole wheat flour for the last half cup of flour, originally, because I was a bit short, but kept it that way because I liked it.
The recipe shows the sucralose and honey measurements, but as you can see, there's room to experiment.
Number of Servings: 16
Ingredients
-
4.5 cups all purpose flour
.5 whole wheat flour
.5 cup sucralose
.25 cup honey
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into cubes, room
temperature
2 1/2 cups raisins
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg
Directions
Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Ten minutes cooling time is counted into the Prep Time.
Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Ten minutes cooling time is counted into the Prep Time.