The Best Irish Soda Bread Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
• With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
• Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
• Cool on a baking rack. Serve warm or at room temperature.

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.

Steps:

• Combine dry ingredients together in a large bowl.
• In a small bowl beat eggs and stir in sour cream.
• Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
• Batter will be very thick.
• Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
• Place batter in a greased 9 inch springform pan.
• Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
• With a knife make a shallow crisscross on the top.
• Bake for 50 minutes in a preheated 350ºF oven.

Steps:

• Preheat oven to 425*F
• Spray a 9 inch round cake pan with cooking spray and set aside.
• In a bowl combine flour, baking soda and salt. Mix well.
• Slowly add the buttermilk and mix with your hands. Do not use a stand mixer or hand mixer. Simply do this recipe by hand.
• Mix dough until it comes together. Do not over mix the dough.
• Form the dough into a large ball and place in your prepared cake pan.
• Cut an X in the center of the dough, about 1 inch deep to allow steam to release during baking.
• Bake for 40 minutes or until outsides are golden, but not burnt.

Steps:

• Preheat oven to 350 degrees.
• Let beer stand until flat, about 20-30 minutes.
• Coat baking sheet with cooking spray.
• In a large bowl combine flour, sugar, baking powder, caraway seeds, salt, and pepper.
• Stir in raisins.
• Stir in beer, butter, and one egg until a dough forms.
• On a floured surface, knead dough until smooth. Shape into round loaf.
• With kitchen scissors or serrated knife, cut 1/2" deep X into top of bread.
• Lightly beat remaining egg and brush over dough.
• Bake 55 minutes or until loaf sounds hollow when tapped on bottom.
• Remove from pan and cool on rack.
• Eat warm for best taste!