Irish Soda Bread is ready in a snap.
Like all quick breads, it has all the deliciousness of yeasted breads, without yeast, kneading or rising time. Perfect for brunch.
Make it dairy please!
No substitutions here, sorry; it won’t be nearly as good.
Irish soda bread has two added trademarks:
Please don’t try to forgo them: caraway seeds, and the X mark on top.
The good news is, it is a snap to make, but the recipes must be made with these ingredients, just so. You are in for a great treat, so listen to the recipe. And thank you for listening!
- ¾ stick unsalted butter, divided in three
- 2 cups flour (all-purpose, whole wheat pastry, or spelt)
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/3 cup coconut sugar, or 1/4 stevia or truvia
- 2 pouches Vanilla Bean Levana Nourishments
- 1¾ cups buttermilk or plain yogurt, low-fat OK
- 2 eggs, beaten
- 2 tablespoons caraway seeds
- 1 cup currants or raisins
Preheat the oven to 350°F.
Grease a 10-inch skillet with a third of the butter. Using two knives or a pastry cutter, work 1/3 of the butter, the flour, salt, baking powder, baking soda, sugar and meal replacement, until the mixture resembles coarse meal.
Mix the buttermilk and eggs well in a bowl. Add the caraway seeds and raisins and combine again. Add the egg mixture to the flour mixture, mixing only until combined. Pour the batter into the skillet. Cut the remaining butter into tiny pieces and drop evenly over the bread. With a sharp knife, make 2 perpendicular gashes over the bread, like an X. Bake for about 1 hour, just until the top looks golden and firm.
Eat preferably warm. Makes 8 servings.