Irish Soda Bread

I make this bread whenever I have leftover buttermilk in the refrigerator, as I hate to waste ingredients that could be used to make something else amazing. The ‘frig to fabulous’ link is where I would post these types of recipes, using found ingredients and leftovers in the pantry, freezer, and refrigerator that allow me to make ‘pop up’ food that I would probably otherwise not think to make because that would mean making a list of everything I need to buy, driving to the grocery store, dealing with all the crazys, then coming home to put all the extra stuff I bought that I didn’t need away. Before you know it, 2 hrs have gone by and I have not made a thing.

There are 7 ingredients, all that you probably have in your pantry, and this includes the leftover buttermilk that you bought to make the ‘oven-fried chicken‘. So simple, dump all ingredients in a stand mixer ( you can do this by hand but the mixer makes quick work of blending and kneading). Form into a ball or free-form loaf as seen above, bake on a cookie sheet, glass baking dish, whatever you have. Viola!

Beautiful quick bread that is best, in my opinion, toasted with butter and jelly…………

WARM!!!!!

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Irish Soda Bread

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

quick, easy bread best making multiple loaves……one to eat today and the others to freeze for another time.

Course: Breakfast, Snack

Cuisine: Irish

Keyword: soda bread, raisins

Author: maura

Ingredients

• 2 TBSP vegetable shortening
• 2 cups unbleached all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 TBSP. sugar
• 1 cup buttermilk regular or low-fat
• pinch of salt
• 1/2-1 cup raisins to taste
• sugar to top bread prior to baking

Instructions

1. Preheat oven to 350 deg.

2. Prepare baking sheet and line with parchment paper.  

3. In a stand mixer, add all ingredients in no particular order, holding the raisins to add prior to the kneading portion of the blending.

4. Using the bread hook, mix until combined and then let it knead the dough for a couple of minutes.

5. Dust counter surface with flour, take dough and knead by hand a few more turns to give the dough some added love.

6. If the recipe was doubled, divide into two balls.  Form each ball into desired shape.

7. Place onto prepared baking sheet.  For the free-form loaf, make diagonal cuts into dough (4-5) to allow the bread to expand while cooking.  If making a round dough, make an ‘X’ in the center.  

8. Sprinkle the top with sugar.  

9. Let the dough sit for 10 min. then put into oven to bake for ~ 45 min. until golden brown crust forms and a toothpick inserted comes out with a light crumb.

10. Let cool on rack covered with a clean kitchen towel.  The bread will not get soggy here against what you might think.  

11. Once cool, bread is ready to eat.  But as I said, I still prefer to toast the bread to give it added crunch.  Just depends on your particular preference.

Recipe Notes

• If making multiple loaves, I find making one doubled recipe works best.  If I have enough leftover buttermilk, I would make a second batch for the added 1-2 loaves vs. making a triple batch in one bowl.  
• Store in airtight container or plastic zip lock bag for freezing. 
• This bread freezes really well and makes an excellent Saturday morning toast with some nice scrambled eggs.
• Also good as a snack anytime!!!!!