American-Style Soda Bread with Raisins and Caraway Seeds

Irish Soda Bread, the American style, with plump raisins and caraway seeds. A bit more sugar and an egg than the traditional soda bread make this a sweeter, richer bread. St Patrick’s Day is right round the corner, so why not bake some soda bread to go with your feast? There is no need to wait for rising, this quick bread uses buttermilk and baking soda to achieve the beautiful rise.

American-Style Soda Bread with Raisins and Caraway Seeds

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Ingredients:

  • 3 cups all-purpose flour, plus additional for work surface
  • 1 cup cake flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons salt
  • 1 tablespoons caraway seeds
  • 1 cup raisins
  • 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted for crust)
  • 1 egg, lightly beaten
  • 1 1/4 cups buttermilk


Directions:

  1. Heat oven to 400 degrees with a rack in the upper-middle position.
  2. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flours, sugar, baking soda, cream of tartar, salt and caraway seeds. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add raisians and stir until combined.
  3. In a 2 cup measuring cup, lightly beat egg and buttermilk together.
  4. Add this mixture to the flour mixture and hand stir with a fork until the dough just begins to come together. Turn out onto a floured work surface and knead until the dough just becomes cohesive and bumpy, about 12-14 turns. Do not knead too much, the dread will be tough.
  5. Pat dough into a 6-inch, 2-inch high round and place on a parchment-lined baking sheet. Β Using small sharp knife dipped into flour, cut 3/4-inch-deep X in top center of dough. Bake for 40 to 25 minutes, until golden brown and the internal temperature reaches 170 degrees. Remove from the oven and brush with butter. Cool on wire rack to room temperature, about 30 to 45 minutes.

Source:

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19 Responses to American-Style Soda Bread with Raisins and Caraway Seeds

  1. I have never tried Irish Soda Bread but it looks really good especially in the last picture πŸ™‚ Nothing better than homemade bread!

  2. LOVE soda bread! I usually add a touch of sugar to mine as well. I know it’s not traditional, but it make it taste that much better. πŸ™‚

  3. lena says:

    i’ve have also never attempted soda bread , sounds quick with no proofing needed, hope you have warm celebration there!

  4. Michelle says:

    Oh I’ve been meaning to make soda bread for a while now. I love that this recipe has a sweet twist to it πŸ™‚

  5. Jenny says:

    I’ve never had soda bread. Love your recipe πŸ™‚

  6. Wow this looks amazing!! Love the American twist on it too. Yum!

  7. How funny this American has a similar recipe going up on his blog for Saint Patty’s Day. I used currants, is that less American?

  8. That last picture makes my mouth water!

  9. I just made soda bread too with caraway seeds! It was delicious and I love your version with raisins πŸ™‚

  10. Raisin bread is one of my favorites…especially toasted for breakfast. I’ll have a slice tomorrow, please? πŸ™‚ Looks fantastic!

  11. your homemade bread looks so hearty and rustic. i’ve been meaning to make my own one of these days…~~!

  12. Liz says:

    I didn’t know you were in Indy!!! You have a beautiful blog…I love your photos and the clean, simplicity of your site! Your soda bread looks fabulous~

  13. Sara says:

    I love soda bread, but I’ve never had it the “American way.” I’ll have to give this a try soon.

  14. I wish I could have it right now !! it looks delicious

  15. GORGEOUSNESS!!! πŸ˜€ I love the Raisin add-in! πŸ˜€

    xoxo
    Kathleen

  16. Pingback: Happy St. Patrick’s Day! Irish Soda Bread Anyone? « American Soda

  17. Pingback: Mint Chocolate Chip Cookies | Sweet Pea's Kitchen

  18. Pingback: Classic Irish Soda Bread | Sweet Pea's Kitchen

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