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Irish Soda Bread – NEW

Yields12 Servings

 4 ½ cups All-purpose flourI use King Arthur brand
 1 ¼ cups Cane sugarI like using pure brown cane sugar or sugar of your choice
 2 ½ tsp Baking soda
 2 tsp Baking powder
 ¼ tsp Salt
 ½ cup Irish butter meltedor butter of your choice
 2 cups Raisinsamount depends on your liking
 3 tbsp Caraway seedsoptional
 2 cups ButtermilkI like splurging for a higher end brand
 ½ cup Heavy cream
 1 Eggbeaten
Garnish prior to baking
 3 tbsp Sugar in the rawoptional
1

  1. Preheat the oven to 350 degrees
  2. Get a large cast iron or Dutch oven (2" or more in depth)
  3. Take a sheet of parchment paper and place into the cast iron or Dutch oven
    1. I like to lightly grease all around the edges to prevent sticking. I use avocado oil on a paper towel
  4. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt
  5. Add the melted butter, raisins and caraway seeds. Mix lightly
  6. Pour in the buttermilk, heavy cream and the beaten egg
  7. Stir everything together until combined DO NOT OVER MIX
    1. ONLY mix with a rubber spatula or your hands
  8. Carefully pour the batter into the parchment lined pan
  9. Sprinkle the top with the sugar in the raw (optional) and make the traditional cross mark on top
  10. Bake for 45-60 minutes
    1. Check in the center at 45 minutes and if it does not come out clean cook for the additional 15 & check every 5 minutes
  11. Remove from the oven and let cool for about 5 minutes before removing from the pan
  12. Slide the parchment paper out from underneath and let cool longer on a baking rack
  13. Slice and enjoy warm with some Irish butter and a sprinkle of flaky sea salt

 

Nutrition Facts

12 servings

Serving size

Slices