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Irish Soda Bread

This recipe is just the right proportion to make in a KitchenAid mixer without worrying about overflow. This method works well if you plan on making several batches. It makes two medium-sized loaves. Serve sliced at room temperature or toast it for breakfast. It's always best with a little butter.
5 from 17 votes
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Servings 16 slices

Ingredients
  

  • 5 cups flour
  • 1/2 cup sugar
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 sticks cold butter cut into 1/2-inch pieces
  • 1 3/4 cups buttermilk (use reduced fat if available)
  • 1 cup raisins (mix of golden and black)

Instructions
 

  • Preheat oven to 350° F (325° F convection).
  • Add dry ingredients into Kitchenaid mixer bowl or large bowl if mixing by hand. Mix ingredients.
  • Add in butter. Mixer: Use the paddle attachment and mix on slow speed. By hand: Use a pastry blender to incorporate. Mixture should look like coarse crumbs.
  • Add in raisins and give a quick mix.
  • Add in buttermilk. Mixer: Start out with 1 cup; then slowly add in the rest until the mixture begins to form a soft dough. Place dough on floured surface. Divide dough into two balls.
    By hand: Pour the buttermilk and mix until just moistened. Mixing with your hands works best. If the dough doesn’t start to stick together, add in a little more buttermilk. Be careful to not use too much liquid. Place dough on floured surface and knead about 10 to 12 times. Divide into two balls.
  • Shape loaves: Form into round loaves about 2 ½ inches thick. Place on a lightly greased sheet pan. Cut an "X" on top of dough, about 1/2-inch deep.
    Irish soda bread goes in oven
  • Bake about 50 minutes to an hour (depends on your oven). Reposition sheet pan as needed if the breads cook unevenly. Cover the breads loosely with foil if they start getting too brown. Remember to check the bread inside the "X" to make sure it’s not raw. You don’t want the bread to be undercooked.
  • Cool completely on wire rack. Wrap in foil.
    Irish Soda Bread, Literally Laurie
  • These breads freeze very well. Make sure they’re tightly double wrapped with foil. When defrosting, let them thaw at room temperature or overnight in the fridge.