Irish Soda Bread is a delicious and easy non-yeast bread to make—and, of course, perfect for St. Patrick’s Day. When fresh-baked and still warm, it tastes similar to a scone. Next day, it becomes more chewy. To restore some of the fresh-baked softness, place slices of the bread in foil, sprinkle a few drops of water over the slices, seal the foil, and heat in a 350° oven for 10 minutes. The bread can also be toasted. For a short history of Irish Soda Bread, click here.
Lightly toast the caraway seeds in a 350° oven for about 5 minutes or until very fragrant. Plump the raisins in hot water for 10 minutes, then drain.
Set a rack in the middle of the oven, and preheat it to 400°. Line two 10-inch cast iron pans, Dutch ovens, or 2 deep 9-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and toasted caraway seeds. Cut in the cold butter with a pastry blender until coarse crumbs are formed.
Cut in the butter.
Stir in the raisins.
Add raisins.
In another large bowl, beat the eggs until very frothy.
Beat the eggs.
Whisk in the buttermilk and the baking soda.
Beat in the buttermilk.
Combine the dry and moist ingredients with a heavy, large spoon, mixing until most of the flour has been incorporated.
Combine the ingredients.
With floured hands, knead the dough until all the flour is incorporated, and you can form the dough into 2 large balls. The dough is quite wet and sticky, but don’t overwork it.
Place a dough ball into each of the 2 prepared pans, score a cross in the top of each loaf.
Cut a cross in the top.
Bake in the oven for about 1 hour until the crust is nicely browned.
Bake in a skillet.
If the breads become too brown too soon, cover them loosely with foil.
Remove the breads from the pans and cool on a wire rack. Serve Irish Soda Bread warm or cool with cream cheese, butter, or jams.
Save any leftovers tightly wrapped in foil, then enclosed in plastic bags.
