Irish Soda Bread

Serves: 8 | Prep Time: 30 minutes | Cook Time: 75 minutes

Ingredients

• 1 cup (200g) granulated sugar
• 3 2/3  cups  Better Batter Flour (480g Original /  494g Artisan / 512g Bread)
• 2 tsp (10g) baking powder
• 1 tsp (9g) baking soda
• 3/4 tsp (5.69g) salt
• 1 Tbsp (6.7g) caraway seeds (optional)
• 3 cups raisins (optional)
• 2 1/2 - 3 cups (615g - 738g) sour cream or Greek yogurt or df alternative
• 3 large eggs or 1/2 cup (150ml) aquafaba

Instructions

Preheat and prepare. Preheat oven to 350F and great a 9 inch pie tin or cake plate.

Combine dry ingredients.In a large mixing bowl, combine the sugar, flour, baking powder, baking soda, salt, and optional caraway and raisins. Mix until the mixture is thoroughly combined and the raisins are fully coated with flour.

Combine wet ingredients. In a separate bowl, mix together the sour cream or yogurt and eggs or egg replacer, beating until evenly combined.

Create the dough.  Mix the dry and wet ingredients together just until well mixed, about 30 seconds. Mixture will thicken as you mix. Do not overmix! Texture should be like drop cookie dough.

 

Shape dough. Turn mixture into the pan. Smooth the top and sides until you have a slightly domed surface, with wet hands. Take a very sharp knife and cut a 4-5 inch cross across the top.

Bake. Place loaf into the preheated oven. Bake the loaf for 75 minutes or until golden brown and hollow sounding when tapped. Turn out onto a wire rack and allow to cool. Allow to cool at least 15 minutes to an hour to allow moisture to stabilize.

Serve slightly warm or at room temperature the same day you make it for best taste and texture.

 
This recipe was originally tested and adapted from a recipe published by Naomi Poe in March 2022. Original photo of food by Naomi Poe.