There's not actually much soda in this Irish Soda bread, but there are plump raisins and caraway seeds. A bit of buttermilk brings it all together.
Irish Soda Bread
Chef Madeline Rundella
1 loaf
30 minutes
1 hours
Irish
Breads
If you can't find caraway seeds, don't stress! They're optional in this recipe. If you're curious, caraway tastes like a mix of anise, dill, and fennel seeds. They're found most often in rye bread.
Ingredients
4 cups unbleached flour + 3 tbsp for kneading
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 tbsp caraway seeds (optional)
½ cup unsalted butter (at room temperature)
1 cup raisins, plumped in hot water for 10 minutes
1 ⅓ cup buttermilk
1 tsp baking soda
2 large eggs
1 large egg white
blank
1 large egg yolk
1 tsp water
blank
Pastry Blender
Razor Blade/Bread Lame
Pastry Brush
8” Round Cake Pans
Directions
Preheat your oven to 375°F. Position rack to lower third of oven. Line two 8” round cake pans with parchment.
In a large mixing bowl, sift the flour, sugar, baking powder and salt together three times. Stir in caraway, if using.
Cut butter into ½” cubes and add to flour. Using a butter knife or pastry blender, cut butter into flour until it resembles coarse meal. Stir in raisins.
In a small bowl, whisk buttermilk, baking soda, eggs, and egg white. Stir liquid into flour, blending with a fork. When absorbed, turn onto a floured surface.
Knead lightly for a minute or until smooth - mixture will be sticky! Divide in half.
Shape each piece into a ball. Flatten slightly and place into layer pan. Using razor blade, cut 4” cross ½” deep into center of each ball.
Combine egg yolk and water and brush onto surface of dough. Bake for 45-50 minutes or until golden-brown.