STREAMING NOW: Chuck's Week Off

Claire Fisk's Irish Soda Bread

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from my sister-in-law's mother, (Claire), who was born and raised in Ireland. Note: I usually make this with a mixture of "white" and dark raisins (3/4 cup each). You can use 8-inch (for 2 loaves), or 9-inch (for 1 loaf) round cake pans in place of the 1 and 2 quart round casserole dishes. (photo of 1 large 8 1/2-inch loaf)”
READY IN:
1hr 5mins
YIELD:
1-2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease a 2 quart round baking pan (or two 1 quart round baking pans if you divide dough into 2 loaves).
  3. In a bowl, using a fork, mix together flour, sugar, salt, baking powder and baking soda.
  4. Cut in butter until mixture forms coarse crumbs.
  5. Stir in raisins and caraway seeds.
  6. In a small bowl, beat eggs.
  7. Remove 1 Tablespoon of the beaten eggs and set aside.
  8. Stir buttermilk into eggs.
  9. Stir buttermilk/egg mixture into flour mixture until just moistened; dough will be sticky.
  10. Knead dough on well floured surface (about 10 strokes).
  11. Shape dough into a ball and place into greased baking pan.
  12. Cut a 4 inch cross into the center of the loaf (about a 1/4 inch deep).
  13. Brush top of loaf with reserved beaten egg.
  14. Bake at 350°F for 50-70 minutes (depending on your oven).
  15. Cool in pan for 10 minutes.
  16. Remove from pan, continue cooling on a rack until just "warm", serve with lots of butter or let cool completely.
  17. (Slices easier when completely cool).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: