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Claire Fisk's Irish Soda Bread

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“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)”
1hr 5mins
1-2 loaves

Ingredients Nutrition


  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).

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