I avoid the Irish soda bread trend every Saint Patrick’s Day. Partly because I’m a party pooper and only do themed posts for the super important holidays but mostly because every other food blogger has a post about soda bread going up about this time. Plus bread with raisins? That doesn’t even have yeast? Not my thing.
As I mentioned in my recent post about pasta with raisins, I’m trying to be more open-minded with food and even though I was convinced this was going to come out as a hard disk filled with sugary-sweet raisins, I forged ahead. (It’s also a good idea to ask someone you really trust for a recipe!)
I cannot tell you how shocked I am! This bread reminds me of something, maybe a biscuit? It’s soft and fluffy inside with little pockets of sweetness from the raisins and richness from the butter. Iâ€™m not sure you could make a better bread, to be completely honest. And I threw it all together in about 15 minutes! Seriously.
- Preheat oven to 375F. Combine flour, salt, baking powder, soda, and sugar. Add butter and cut in until crumbly. Stir in the raisins.
- Combine egg and buttermilk and add to dry ingredients. Stir until blended.
- Turn the dough out onto a wooden board sprinkled with flour. Knead the dough for a minute, no longer. If the dough is a little sticky, dust with some extra flour. Take care not to overwork the dough, or the bread will be tough.
- Divide dough in half and shape each into a round loaf. Place each loaf into an 8-inch round cake pan or on a large baking sheet. Cut a cross on top of each loaf, about Â½-inch deep. Then brush each with milk and sprinkle sugar on the top.
- Bake 35-40 minutes until golden. Remove from pans and cool on a wire rack. Slice to serve.