Irish Soda Bread(Award Winner For The Laoh Feis)
Irish Soda Bread is a hearty, slightly sweet bread with raisins, perfect for breakfast or with tea, offering a crusty exterior and tender interior with authentic Irish flavors.
Ingredients
Instructions
- Cut the margarine into the sifted flour, sugar, salt, baking powder, and baking soda using a pastry blender or fingers until the mixture resembles coarse cornmeal.
- Add the beaten egg, buttermilk, and raisins to the dry ingredients, stirring quickly to combine.
- Turn the dough onto a well-floured board and knead lightly.
- Shape the dough into an 8-inch circle and place it in a greased pan.
- Using a sharp, lightly floured knife, cut a cross into the top of the dough.
- Bake at 400°F (200°C) for 40 minutes or until the bread is golden brown.
Tips & Substitutions
For a richer flavor, consider replacing half the margarine with butter. If you don’t have buttermilk, you can make a substitute by mixing regular milk with a tablespoon of vinegar or lemon juice. Ensure you knead the dough lightly; over-kneading can lead to a tough bread. This Irish Soda Bread pairs excellently with a spread like Onion-Cheese Spread.
Serving Suggestions
This Irish Soda Bread is delightful served warm with butter or jam. It also pairs wonderfully with hearty soups or stews, making it a perfect side for dishes like Carrots And Potatoes. Enjoy it as a breakfast item alongside scrambled eggs or as a snack with tea or coffee.
Storage & Reheating
Store any leftover Irish Soda Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the bread and warm it in a toaster or oven until just heated through, ensuring it retains its soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Irish Soda Bread(Award Winner For The Laoh Feis) contains roughly 443 calories, with 5g protein, 27g carbohydrates, and 36g fat. It is a good source of calcium (13% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1489mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might want to use a mix of whole wheat and all-purpose flour to maintain a lighter texture while still adding nutritional value.
What can I substitute for raisins in this recipe?
If you don't have raisins, you can use currants or dried cranberries as a substitute. For a different flavor profile, chopped dried apricots or figs can also work well, adding a unique sweetness to the bread.
How do I know when the bread is done baking?
The bread is done when it has a golden brown crust and sounds hollow when tapped on the bottom. You can also use a toothpick inserted into the center; it should come out clean if the bread is fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).