Golden Irish Raisin Soda Bread

Claire Fisk’s Irish Soda Bread is a cherished recipe with deep roots in Irish tradition, passed down through family ties. Born from Claire, who hails from Ireland, this bread encapsulates the essence of home baking, perfect for celebrations like St. Patrick’s Day or any cozy weeknight meal. Here’s a detailed exploration of the recipe, ingredients, instructions, and nutritional aspects:

Recipe Details:

• Name: Claire Fisk’s Irish Soda Bread
• Category: Quick Breads
• Keywords: Breads, Fruit, European, Healthy, Kid Friendly, Weeknight, St. Patrick’s Day, Oven, < 4 Hours, Easy
• Yield: 1-2 loaves

Ingredients:

• Dry Ingredients:

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  • 4 cups all-purpose flour
  • 4 tablespoons sugar
  • 1 teaspoon double-acting baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 tablespoons butter, cold, cut into small pieces
  • 1 1/2 cups raisins (a mix of “white” and dark)
  • 2 tablespoons caraway seeds (optional, for that classic Irish flavor)

• Wet Ingredients:

  • 2 eggs
  • 1 1/2 cups buttermilk

Nutritional Information (Per Serving):

• Calories: 3573.5
• Total Fat: 87.8g
  • Saturated Fat: 49.8g
• Cholesterol: 569.9mg
• Sodium: 5895.7mg
• Total Carbohydrates: 626.3g
  • Fiber: 21.6g
  • Sugars: 198.4g
• Protein: 83.8g

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 2-quart round baking pan, or two 1-quart round baking pans if making two loaves.

2. Prepare Dry Ingredients: In a large bowl, use a fork to combine flour, sugar, salt, baking powder, and baking soda.

3. Incorporate Butter: Cut in the cold butter pieces until the mixture resembles coarse crumbs.

4. Add Raisins and Caraway Seeds: Stir in the raisins and caraway seeds, ensuring they are evenly distributed throughout the flour mixture.

5. Prepare Wet Ingredients: In a small bowl, beat the eggs. Reserve 1 tablespoon of beaten eggs for later use. Stir the buttermilk into the remaining beaten eggs.

6. Combine Wet and Dry Mixtures: Pour the buttermilk/egg mixture into the flour mixture. Stir until just moistened; the dough will be sticky.

7. Knead and Shape: Turn the dough out onto a well-floured surface and knead it about 10 times. Shape the dough into a ball and place it into the greased baking pan.

8. Score and Glaze: Use a sharp knife to cut a 4-inch cross into the center of the loaf, about 1/4 inch deep. Brush the top of the loaf with the reserved beaten egg.

9. Bake: Place the pan in the preheated oven and bake at 350°F for 50-70 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Baking time may vary based on your oven.

10. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, or until just warm if serving immediately. This bread slices best when completely cooled. Serve with generous amounts of butter for a traditional Irish treat.

Recipe Notes:

• Raisins: Claire prefers a mix of “white” and dark raisins, totaling 3/4 cup each, adding a delightful sweetness and texture to the bread.
• Baking Pans: You can use either a single 9-inch round cake pan or two 8-inch round cake pans instead of the specified casserole dishes.
• Caraway Seeds: These are optional but recommended for an authentic Irish soda bread flavor.

Serving and Storage:

Claire Fisk’s Irish Soda Bread is best enjoyed fresh on the day it’s baked, served warm with butter. It can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage. To reheat, wrap the bread in foil and warm in a 300°F oven for about 10 minutes.

This recipe not only nourishes the body with its hearty ingredients but also warms the soul with its rich heritage and flavors. Perfect for any occasion where the comfort of homemade bread is needed, Claire Fisk’s Irish Soda Bread is sure to become a beloved staple in your baking repertoire.