In honor of St. Patrick’s Day, I decided to make a loaf of Irish soda bread. I’ve made this once before, but I truly did not like the recipe. At one of our drink tasting parties, my girlfriend made Irish soda bread (the theme was countries, and her country was Ireland), and I loved the recipe. We had lunch just the other day and she mentioned she made it again, which reminded me that I wanted the recipe she made before (she didn’t like the one she just made), so I asked for the previous recipe.
She wasn’t sure it was the same as what she made before, but said she thought it was similar. It turned out really well! I loved the caraway seeds paired with the sweetness of the raisins and bit of sugar in the recipe. I don’t have a springform pan, which is why I think my recipe took just a bit longer to bake than the recipe called for. There was quite a bit of extra flour once the ingredients were all combined, so next time, I think I’ll add a little at a time until the consistency is perfect. Served warm with a touch of butter is heaven!
Irish Soda Bread
Servings: Makes one loaf
3 1/2 cups all purpose flour
1/2 cup sugar
2 tbsp. caraway seeds
2 tsp baking powder
1 tsp salt
1/2 baking soda
2 cups sour cream or plain non-fat Greek yogurt
3/4 cup raisins
1. Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, caraway seeds, baking powder, salt and baking soda. In another bowl, whisk together eggs and sour cream. Stir into dry ingredients until just moistened. Fold in raisins.
2. Spoon into a 9-inch springform pan (I didn’t have one, so I just formed the dough into a mound on the center of a foil-lined greased baking sheet). Bake for 40-45 minutes (If not using a springform pan, it make take closer to an hour), until a toothpick inserted in the center comes out clean. Let cool on wire rack for 10 minutes before removing from pan. Cut into wedges and serve warm.