The Best Irish Soda Bread Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
• Combine 1 1/2 cup all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
• Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl. Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
• Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf. Cut a long 'x' over the top of the loaf using a serrated knife.
• Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.