Irish Soda Bread With Caraway Seeds And Raisins
This recipe is as yummy as it is easy. It's a quick bread meaning that it involves no yeast. This bread can also be frozen and eaten at a later date. I've also made it into french toast the day after my birthday.
Equipment
- Cast Iron Skillet or a 9 in cake pan
Ingredients
- 1/2 Cup Granulated Sugar
- 4 Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 1 Cup Raisins
- 1 Cup Golden Raisins
- 1 Tablespoon Caraway Seeds
- 1 1/4 Cups Buttermilk
- 1 Cup Sour Cream
Instructions
- Pre-heat oven to 350° F.
- Grease your cast iron skillet or your 9 inch cake pan.
- In a medium mixing bowl, whisk together the sugar, flour, baking powder, baking soda, and salt until combined. Add your raisins to your dry mix and using a rubber spatula, stir to combine.
- In a separate smaller bowl, whisk together your eggs, buttermilk and sour cream until everything is combined.
- Pour your wet mixture into your dry mixture and, using a rubber spatula, stir until everything is incorporated. Make sure to scrape the bottom and sides of your bowl.
- Using a folding motion, keep moving your dough around for about 30 seconds. Your dough should start to come away from the sides of the bowl (it should still be super sticky). Once it starts coming away from the sides, it is ready to put into your cast iron skillet or a 9 in cake pan.
- Once your dough is in the pan, cut an X into the top of the bread. If your dough is still really sticky and hard to cut, run your knife under water before you score your bread.
- Using a pastry brush, brush the top of your bread with some buttermilk.
- Bake for 55-65 minutes until golden brown, and if you poke in the center with a toothpick, the toothpick comes out clean.
Notes
Room Temperature: Make sure your ingredients are room temperature. Grab your eggs, buttermilk and sour cream, measure everything and let them come up to room temp. This helps everything come together when you mix your liquids into your dry mix.
Cast Iron Skillet: Use a cast iron skillet if you can! Make sure to grease it before you plop your bread in there. The cask iron makes you dough have a beautiful gold brown crust the bottom and sides of your bread.
Ice: For additional crispiness, when you put your bread in the oven, throw a few cubes of ice into the bottom of your oven. This will make your bread have lovely crust on the top.
Cutting the top: This dough is VERY VERY sticky. When you go to cut the top, if it is too sticky, run the knife under water before you make your first cut. The reason you make the score on the top of the bread is so that it is easier for the bread to bake all the way through.