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Irish Soda Bread recipe please

7 years ago

last modified: 7 years ago

I have searched and searched and have not found what I am looking for. Around here the grocery stores sell a bread that is a small, round loaf with course sugar on top and full of raisins. The texture is a dense white bread. Does anyone have a recipe like this?

Featured Answer

Islay Corbel

7 years ago

Here's a proper Irish recipe for you.

http://www.cookingisfun.ie/how-make-irish-soda-bread

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Comments (11)

party_music50
7 years ago
I have a recipe for "Irish Bread" that I got from my sister many years ago... she got it from friends in the Boston area. It's a soft (made w/ milk) dense slightly-sweet quick-bread that's full of raisins. I love the stuff and haven't made it in forever. It makes great toast too. It's made in a regular loaf pan, however. LMK if you think it sounds like what you want.
chloebud
7 years ago
Hopefully party_music's recipe will work for you. You might check some of Darina Allen's recipes to see if she has anything. She has a cooking school in Ireland and is a good source. Maybe try googling "spotted dog soda bread" to see if that even comes close.
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These two recipes are a bit different than traditional recipes. I made the Irish Soda Bread Muffins a year ago and broadcast them near and far on St. Patrick's Day, and they were a big hit. Someone (and I'm sorry I don't know who to credit the recipe to) posted it last year on the Cooking Forum - but many thanks for a great quick bread recipe. The last recipe I've made for many years and it is always a go-to recipe for our St. Patrick's Day HOOLEY (party). -Grainlady IRISH SODA BREAD MUFFINS (source: King Arthur Flour) 1-1/2 c. King Arthur Unbleached All-Purpose Flour 3/4 c. King Arthur 100% White Whole Wheat Flour 2 t. baking powder 1/4 t. baking soda 1/2 t. salt 1/3 c. granulated sugar 1-1/2 c. currants or raisins 1/2 to 2 t. caraway seeds, (to taste, or omit) 1 lg. egg 1-cup buttermilk, yogurt, or sour cream 6 T. butter, melted (or 1/3 c. vegetable oil) sugar to sprinkle for topping 1. Preheat oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers. 2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants and caraway seeds. 3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter. 4. Quickly and gently combine the dry and wet ingredients. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough. 5. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Sprinkle with sugar. 6. Bake the muffins for 20 minutes, until a cake tester inserted into the center comes out clean. Tip the muffins in the pan, so their bottoms don't get soggy. Remove them from the oven, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam. (Hubby's favorite.) MILO O'SULLIVAN'S CURRANT\-NUTMEG SODA BREAD 3 c. all\-purpose flour 1/4 c. granulated sugar 1 t. baking soda 1/4 t. each salt and nutmeg 1/4 c. unsalted butter 1\-1/4 to 1\-1/2 c. buttermilk 1/2 c. currants Additional sugar for sprinkling. 1\. Place on rack in bottom third of oven. Heat oven to 425°F. Have an ungreased cookie sheet ready. 2\. Put flour, sugar, baking soda, salt and nutmeg into a large bowl. Add butter and cut in with pastry blender or mix with fingers until mixture resembles coarse crumbs. Stir in currants. Stir in buttermilk until a stiff dough forms. 3\. Turn dough onto lightly floured surface and knead just enough to shape into a ball. Put smooth side up on cookie sheet. Pat into 7\-inch round. 4\. Sprinkle with 2 t. sugar. With sharp knife, cut a deep cross in dough, slightly more than halfway through. 5\. Bake 35\-40 minutes until loaf is deep golden brown. Line a cooling rack with a linen or cotton dish towel. Place bread on towel. Cool 5\-10 minutes, then fold towel loosely over the loaf and cool completely.
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Thanks for the recipe Kathleen. I've made irish soda bread a couple of times and it hasn't turned out very good. Nice to have a T&T recipe. It may be a while before I make this though, since I'm into the yeast thing right now. Seems like most of my boyfriends have been Irish, so I always wanted to be able to cook good Irish food, but it's been a while since then, so some of my inspiration is lost. Seems like this bread would be awesome with good irish breakfast tea, which I love. Maybe with a nice pot of soup too!
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isn't it nice to rediscover a good recipe?
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RECIPE: Irish Soda Bread from Famous Lowell Folk Festival
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OK, left out amount of shortening so reposting the entire recipe with the correction. This is the recipe for the Irish Soda Bread made famous at the Lowell Folk Festival. Every year it is sold at the Irish food booth along with other Irish dishes. It's a little different from most and makes more of a cake like bread and uses sour cream as the acid, but it still goes perfectly with corned beef and cabbage on St Patricks Day. it also makes a wonderful bread to serve with tea, especially if it's warm. My family prefers to eat the bread warm with dinner or with tea, coffee or hot cocoa. It warms up well in a microwave. The recipe was printed in the Lowell Sun newspaper 10 years ago, coutesy of the creator of the recipe, Mary Noon. MARY NOON'S IRISH SODA BREAD 2 1/2 cups sifted flour 2 teaspoons baking powder (not level) 1 teaspoon salt (not level) 1/2 teaspoon baking soda (not level) 1/4 cup margarine or shortening 1/2 cup sugar 1 egg beaten 1 pint sour cream 1/2 cup raisins caraway seeds if you like. original recipe does not call for them because her family doesn't like them, nor does mine. Preheat oven to 375. butter an 8 inch round cake pan or use cooking spray to coat. Sift flour, baking poweder, salt and baking soda together and set aside. Cream shortening or margarine and sugar. Add egg and sour cream and mix well. Stir in flour mixture until well blended. Fold in raisins. dough will be very sticky. Put dough into 8 inch pan, make a cross in the dough and bake for 50 minutes. Cover pan with aluminum foil and bake another 10 minutes. Let cool some in pan before removing. Serve warm or cold. My changes. I use mazola unsalted stick margarine instead of shortening and leave out the salt. I find it tastes better without any added salt. I always serve the bread warm, fresh out of the oven and cooled a bit before serving. wrap leftovers if any in aluminum foil and then slip into a ziploc bag to store. Reheat sliced in microwave on a plate with a cover vented just a little until it is as warm as you want it. Enjoy everyone. I'm off to make mine now.
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User
7 years ago
I had a soda bread that I made "forever" -- last year I made this brown one of Ina Garten and I'm not sure I would go back!

IRISH GUINESS BROWN BREAD

1 cup quick-cooking oats (not instant), such as McCann's, plus extra for sprinkling

2 1/4 cups whole wheat flour, such as Heckers

1/4 cup all-purpose flour

1/2 cup dark brown sugar, lightly packed

2 1/4 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons kosher salt

1 (11- to 12-ounce) bottle Guinness extra stout beer, at room temperature

1 cup buttermilk, shaken

5 tablespoons unsalted butter, melted, plus extra for brushing the pan

1 teaspoon pure vanilla extract

Salted butter, such as Irish Kerrygold

Directions
1. Preheat the oven to 450 degrees.
2. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
3. Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.
chloebud
7 years ago
Martha, that sounds like another good one. It's from "Cooking for Jeffrey"...I have the book but haven't tried the bread.
sheilajoyce_gw
7 years ago
We love the Sunset Cookbook version of Irish Soda Bread. It is a quick bread with lots of currants, not raisins. I like currants better as they taste fruitier than raisins and are not as strong a flavor. If this is what you want, I can look it up for you. Let me know.
User
7 years ago

Chloe -- I had a GREAT Irish soda bread -- from the 70s and fixed that one last year . . . decided that that one is the only one I will make from now on it was that good!
writersblock (9b/10a)
7 years ago
Thanks, Islay. That's pretty much how I used to make it when I still made bread.
pkramer60
Original Author
7 years ago
Islay, that does look like what I am searching for. And I love the directions!
chloebud
7 years ago
And Islay's recipe is from Darina Allen. :-)
Bluebell66
7 years ago
Sally has soda bread on her blog today: https://sallysbakingaddiction.com/grandmas-irish-soda-bread/

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