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Irish Soda Bread

March 15, 2017

A friend who came to dinner last year brought me a homemade Irish soda bread. I was very touched and immediately put it away for safe keeping as I had no intentions of sharing it… and it was delicious!! This year, as St. Patrick’s Day approached, I started thinking of the yummy bread I ate… and immediately emailed my friend to request the recipe. I added and changed the recipe a a bit but it is mostly the same. I did use an unbleached non-white flour, so my bread is a bit darker… other than that, it is delicious, especially with some butter and tea!! Make this today- it is quite simple…. just a few things to keep in mind- don’t over mix even if it looks like a mess and make sure the buttermilk is cold (take it out of the fridge when you need them and not before). I’m thrilled to have homemade, yummy bread for my breakfast for a few days!!

  • 3 cups all purpose
  • ¼ cup evaporated cane juice (sugar)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mixture of raisins, cranberries and currants, chopped
  • 1 tablespoon fennel seeds, crushed or powdered
  • 1 tablespoon orange zest
  • 1 1/4 cups buttermilk, cold
  • 1 egg, beaten

Preheat oven to 350.

Grease a 10 inch cake pan

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together and set aside. Add the raisins mixture, fennel seeds and orange zest and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form a round loaf and transfer to the cake pan. Mark the top with an ‘X’ and dust with flour if needed. (mine had enough flour on the top so I didn’t need to add any)
Irish Soda Bread

Bake for 45 minutes in the oven and immediately cover with foil so all the moisture stays inside. Serve once it is cooled off.
Irish Soda Bread1