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You asked for it…Moist and Flavorful Irish Soda Bread!

Irish Soda Bread

Ok, I’m not Irish.  As a matter of fact, I consider myself to be a “mutt” although my husband says that I am Italian by marriage.  So suffice it to say that the only reason I ever even thought to make Irish Soda Bread was for our bakery customers who request it for the St. Patrick’s Day holiday.

Over the years I have tried several traditional Irish Soda Bread recipes and most have turned out as expected.  Honestly, I find this type of bread to be on the dry side  and overall unappealing; this coming from a total “bread head”.  This year I decided to continue my quest to find an Irish Soda Bread recipe that was moist and flavorful.  After researching and reading numerous reviews, I decided to try several and came up with a real winner with the recipe I found on allrecipes.com.

This Irish Soda Bread was a breeze to make and is a recipe that I will continue to bake year round.  Both moist and full of flavor, this bread would be a perfect accompaniment to breakfast, lunch and/or dinner.   I made two varieties this week, plain and whiskey soaked raisin studded.  I’ll also experiment with the recipe to see if I can replicate it in a Gluten Free variety.

Note, if you don’t have buttermilk handy you can simply make your own by adding 1 tablespoon of lemon juice per cup of milk.  Allow this mixture to sit for 5 minutes before using.  Making your own buttermilk is also less expensive than buying buttermilk in the store.  I guarantee that you’re not going to be disappointed with this Irish Soda Bread recipe.

Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup butter, melted

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×5 inch loaf pan.Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
  2. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.