Mom O'S Irish Soda Bread
Mom O'S Irish Soda Bread offers a hearty, slightly sweet flavor with aromatic caraway seeds and chewy raisins, perfect for breakfast or tea with family and friends.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Sift together flour, sugar, salt, and baking powder in a large bowl.
- Add caraway seed to the dry ingredients.
- Cut in butter with knives or a pastry blender until the mixture is quite crumbly.
- Stir in raisins.
- In a separate bowl, combine egg and buttermilk.
- Add baking soda to the liquid mixture; it will bubble slightly.
- Quickly stir the liquid into the dry ingredients until a moist dough is formed.
- Shape the dough into a round loaf and place on a baking sheet.
- Bake for about 25 minutes until golden brown.
Tips & Substitutions
To enhance the flavor of this Irish soda bread, consider adding chopped nuts or swapping in dried cranberries for the raisins. If you don't have buttermilk, you can make your own by adding one tablespoon of vinegar or lemon juice to regular milk and letting it sit for 10 minutes. For a lighter texture, sift the flour twice before measuring.
Serving Suggestions
This Irish soda bread is delightful served warm with a pat of butter and a drizzle of honey. It pairs beautifully with Southern Plantation Sweet Potatoes or a hearty soup, making it a versatile addition to any meal. Enjoy it alongside a cup of tea for a comforting afternoon snack.
Storage & Reheating
Store leftover Irish soda bread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it in plastic wrap and freeze it for up to a month. To reheat, wrap it in foil and warm it in a 350°F (175°C) oven for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom O'S Irish Soda Bread contains roughly 681 calories, with 8g protein, 67g carbohydrates, and 45g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1088mg per serving (47% 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 bread may be denser. For best results, consider using half whole wheat and half all-purpose flour to maintain the bread's light texture while adding more fiber.
What can I use instead of caraway seeds?
If you don't have caraway seeds, you can substitute with fennel seeds or omit them entirely for a milder flavor. Alternatively, adding a teaspoon of ground cumin can impart an interesting flavor twist to the bread.
How do I know when the bread is done baking?
The bread is done when it is golden brown on top and sounds hollow when tapped on the bottom. You can also use a toothpick inserted into the center; if it comes out clean, 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).