Irish Soda Bread Raisins Caraway (Printable)
Tender Irish bread infused with sweet raisins and fragrant caraway, offering a golden crust and soft interior.
# What You'll Need:
→ Dry Ingredients
01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 1/2 teaspoons baking soda
04 - 1 1/2 teaspoons kosher salt
→ Flavorings
05 - 1 tablespoon caraway seeds
06 - 1 cup raisins
→ Wet Ingredients
07 - 1 3/4 cups buttermilk
08 - 1 large egg, lightly beaten
09 - 4 tablespoons unsalted butter, melted and cooled
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a large bowl, whisk together flour, sugar, baking soda, salt, and caraway seeds until well blended.
03 - Stir in the raisins, ensuring they are coated with flour and evenly distributed throughout the mixture.
04 - In a separate bowl, whisk together buttermilk, beaten egg, and melted butter until combined.
05 - Create a well in the center of the dry ingredients and pour in the wet mixture. Stir with a wooden spoon until a shaggy dough forms; do not overmix.
06 - Turn dough onto a lightly floured surface and gently knead 5–8 times until it just comes together. Shape into a round loaf about 7–8 inches across.
07 - Place loaf on the prepared baking sheet. Using a sharp knife, cut a deep X across the top of the loaf.
08 - Bake for 35–40 minutes, or until golden brown and a skewer inserted in the center comes out clean. Tent with foil after 25 minutes if the top browns too quickly.
09 - Transfer loaf to a wire rack and cool for at least 20 minutes before slicing to ensure proper texture.
# Expert Advice:
01 -
- It comes together in under an hour with zero yeast proofing, perfect for when you need fresh bread fast
- The combination of sweet raisins and aromatic caraway creates this incredible old world flavor profile that feels special but not fussy
02 -
- Overkneading is the enemy of tender soda bread, so stop as soon as the dough comes together even if it looks a little rough
- Buttermilk temperature matters, use it cold from the fridge for the best rise and texture
03 -
- Room temperature ingredients prevent the butter from seizing when it hits the cold buttermilk, so let everything sit out for twenty minutes before starting
- Flour your hands well before shaping, the dough is sticky and this prevents it from becoming a mess