Irish Soda Bread with Raisins and Caraway
Cook Time: 1 hour 15 minutes
Prep Time: 20 minutes
Total Time: 1 hour 35 minutes
Description: This cherished recipe, handed down from Chef Jerry O’Leary, who tragically lost his life on September 11th while working at Cantor Fitzgerald’s in the World Trade Center, holds a special place in the hearts of many. Although raisins might not be everyone’s cup of tea, this Irish Soda Bread pays homage to tradition with its delightful blend of flavors and textures, making it a perfect addition to any St. Patrick’s Day spread or a comforting treat for any time of the year.
Recipe Category: Quick Breads
Keywords: Breads, Breakfast, Lunch/Snacks, European, Healthy, Weeknight, St. Patrick’s Day, Oven, < 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 667.1
- Fat Content: 14.1g
- Saturated Fat Content: 8.1g
- Cholesterol Content: 56.8mg
- Sodium Content: 827.5mg
- Carbohydrate Content: 125.9g
- Fiber Content: 4.7g
- Sugar Content: 55.7g
- Protein Content: 13.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5 cups | All-purpose flour |
| 1 cup | Sugar |
| 1 tbsp | Baking powder |
| 1 1/2 tsp | Salt |
| 1 tsp | Baking soda |
| 1/2 cup | Unsalted butter |
| 2 1/2 cups | Raisins |
| 3 tbsp | Caraway seeds |
| 2 1/2 cups | Buttermilk |
| 1 | Egg |
Instructions:
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Preheat oven to 350°F (175°C).
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Prepare skillet: Generously butter a heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.
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Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda until well blended.
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Incorporate butter: Add the unsalted butter to the dry ingredients. Using your fingertips, rub the butter into the mixture until coarse crumbs form.
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Add raisins and caraway seeds: Stir in the raisins and caraway seeds until evenly distributed throughout the mixture.
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Prepare wet ingredients: In a separate medium bowl, whisk together the buttermilk and egg until well combined.
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Combine wet and dry ingredients: Add the buttermilk and egg mixture to the dry ingredients. Using a wooden spoon, stir the ingredients together just until incorporated. Be careful not to overmix; the dough will be very sticky.
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Transfer dough: Transfer the sticky dough to the prepared skillet, smoothing the top and mounding it slightly in the center.
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Score the dough: Using a small sharp knife dipped into flour, cut a 1-inch-deep X in the top center of the dough. This helps the bread expand evenly as it bakes.
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Bake: Place the skillet in the preheated oven and bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hour and 15 minutes.
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Cool: Allow the bread to cool in the skillet for 10 minutes.
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Serve: Carefully turn the bread out onto a rack and allow it to cool completely before slicing and serving.
This Irish Soda Bread with Raisins and Caraway embodies the warmth and comfort of traditional Irish baking, making it a fitting tribute to Chef Jerry O’Leary and a delightful addition to any meal or gathering. Enjoy its rustic charm and rich flavors with a spread of butter or your favorite jam.
