I love Irish Soda Bread. I have tried many recipes over the years, and I’ve rarely been disappointed. (There was that one time, with the recipe that mistakenly called for twice the amount of baking soda…that one wasn’t good.) But I really enjoy trying new recipes, so I keep making different ones. You know, for fun.
This recipe, though – adapted slightly from King Arthur Flour – this recipe I will make again. And again. And again. Simply, it is fantastic. Rich and moist. Full of plump raisins. Sweet, but not too sweet.
Plus, it makes a ton. I give you some ideas for using different-sized pans, because one loaf will happily feed over a dozen people. (No, I’m not kidding. I brought it to a family St. Patrick’s Day party, and our large crowd happily reduced it to crumbs. And then consumed all of those, too. This is good bread.) Check out the option for making mini loaves if you’d like to freeze some for another day. (My favorite way to bake this bread is to make 4 mini loaves with half the batter and one 8″x4″ loaf with the other half.)
Finally, this bread is quick to make – always a plus – and lasts for a looong time if you don’t manage to eat it in one meal. (I’ve had it after a week, wrapped in foil and then warmed for ten minutes in the oven, and it was still spectacular – slathered with a bit of butter, of course.)
What you need:
- 4 1/2 c. flour
- 5 t. baking powder (store-bought or homemade)
- 1 1/2 t. salt
- 1 t. baking soda
- 1 c. (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 c. sugar
- 2 c. milk
- 1 1/2 c. raisins
- large bowl
- sifter (optional)
- stand mixer
- baking pan (see below for options)
- wire rack for cooling
Time: Ten minutes to mix. Baking time varies, from 30-90 minutes, depending on pan chosen.
Serves: A crowd. (At least a dozen.)
Multiplying the recipe: It would get difficult to mix the raisins in with multiple batches, so I’d recommend mixing each separately.
Irish Soda Bread:
Preheat the oven to 325F. If using a sifter, place the flour, baking powder, salt, and baking soda into the sifter and sift into a large bowl. If not using a sifter, place the ingredients in a large bowl and combine thoroughly with a whisk.
In a stand mixer, cream the butter, sugar, and eggs. This should take 2-3 minutes. The mixture will become light and fluffy.
Alternate between adding the flour mixture and the milk to the creamed mixture, beginning and ending with the flour. Stir in the raisins.
Grease a pan. Spread the batter in your pan (see below for options). Bake as directed for each kind of pan. Check doneness with a toothpick inserted in the center (it should come out clean). Remove from the oven and cool on a wire rack.
If using a Bundt pan (or Angel Food Cake pan): Bake the bread for about an hour.
If using a 4″ deep round cake or springform pan: Bake the bread for about 90 minutes.
If using two 8″x4″ loaf pans: Bake the bread for about 50 minutes.
If using 8 mini loaf pans: Bake the bread for about 35 minutes.