Soda bread is the national loaf of Ireland and once a tradition in Irish-American bakeries. It’s a rustic, hearty loaf accompany soups or stews when sliced thick. Thinly sliced soda bread can be served with smoked salmon or for tea sandwiches with preserves.
- 5 cups unbleached all-purpose flour (if preferred use 2 1/2 cups whole wheat flour & 2 1/2 cups unbleached all-purpose flour)
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup raisins
- 1/2 stick butter
- 2 1/2 cups plus 2 tablespoons buttermilk Hint: Buttermilk substitute: Add cream of tartar, vinegar or lemon juice to milk, let sit and this will thicken and curdle the milk. Kefir is also an replacement for buttermilk. Use an equal amount of Kefir as the recipe calls for the buttermilk.
- Preheat the 325°F. Grease the baking pan.
- Combine the flour(s), baking soda & powder, salt, and sugar in a large mixing bowl.
- Stir to mix the dry ingredients.
- Add melted butter and raisins to dry mixture.
- Slowly add in buttermilk and stir thoroughly to moisten the mixture completely.
- Immediately transfer the mixture into round loaf baking pan.
- Bake for 45 – 50 minutes, until golden browned and crusty.
- Test with a straw in the center of bread and once comes out clean remove from oven.
Serve right on time for St. Patrick’s Day