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Irish Rosie’s Irish Soda Bread


Ingredients:

  • 3 1⁄2cups flour
  • 1⁄2cup sugar
  • 1⁄2teaspoon baking soda
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1pint sour cream
  • 2eggs
  • 2tablespoons caraway seeds (optional but I always use them)
  • 3⁄4cup raisins

Directions:

  • Combine dry ingredients together in a large bowl.
  • In a small bowl beat eggs and stir in sour cream.
  • Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
  • Batter will be very thick.
  • Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
  • Place batter in a greased 9 inch springform pan.
  • Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
  • With a knife make a shallow crisscross on the top.
  • Bake for 50 minutes in a preheated 350ºF oven.

Reviews:

  • IrishEyes.NYC

    Perfect, perfect, perfect! Soda bread doesn’t get any better than this. We leave out the raisins and caraway seeds due to family preference. Third time around, I subbed 1-2/3 cups sour fat-free milk for the sour cream; couldn’t taste a significant difference when it came out of the oven. Perfect side for lamb stew, weekday breakfast, etc.

  • Derf

    Wonderfull Soda Bread!! Very light and lots of raisins and caraway. Didn’t change a thing and it is the best I’ve made in years!! A real keeper, thanks for sharing 1Steve, we will make it again and again.

  • Lennie

    I made this to go with our corned beef St. Paddy’s Day dinner on the Zaar “Go Irish-Go Green” cook-a-thon on March 16/17, 2002. What a great choice! This was very easy to whip up, looked great, and tasted even better. Very light and very moist. I had to leave out the caraway seeds due to hubby’s dislike of them, but I’m sure they would add a great taste. I used fatfree sour cream and it worked fine. Thanks for posting this, Steve; it’s a real keeper!

  • Larlisa Crews

    Great taste and easy to make.Perfect for St.Patricks dinner.Thanks for sharing the recipe.

  • ratherbeswimmin’

    This was my first time to ever make or taste Irish soda bread. I made it for our St. Patrick’s Day family get-together. It was wonderful. Very light in texture and the caraway seed adds so much to the flavor. I can’t imagine anyone leaving this ingredient out. I am bread-making challenged and I thought this recipe was very easy to make. Thanks 1Steve.

  • Treenickel

    I’ve made this dozens of times over the past few years but I forgot to rate it. It is a family favorite. I used to just make it around St. Patrick’s day but the kids love it so much I make it year round now. We leave the raisins out so that my picky eaters will still like it. I don’t have a springform pan but it comes out nicely when I grese and flour my round 9″ cake pan.

  • Derf

    Wonderfull Soda Bread!! Very light and lots of raisins and caraway. Didn’t change a thing and it is the best I’ve made in years!! A real keeper, thanks for sharing 1Steve, we will make it again and again.

  • Iron Bloomers

    adding my 5* to the rest…this is excellant, crusty, light & flavorful. The only adjustment I made was to ‘plump’ the raisins..covering with boiling water for 2 min. then draining before adding to the batter…I find this not only adds to the appearance but makes them softer. Thanks for a great recipe…

  • ratherbeswimmin’

    This was my first time to ever make or taste Irish soda bread. I made it for our St. Patrick’s Day family get-together. It was wonderful. Very light in texture and the caraway seed adds so much to the flavor. I can’t imagine anyone leaving this ingredient out. I am bread-making challenged and I thought this recipe was very easy to make. Thanks 1Steve.

  • Larlisa Crews

    Great taste and easy to make.Perfect for St.Patricks dinner.Thanks for sharing the recipe.

  • Iron Bloomers

    adding my 5* to the rest…this is excellant, crusty, light & flavorful. The only adjustment I made was to ‘plump’ the raisins..covering with boiling water for 2 min. then draining before adding to the batter…I find this not only adds to the appearance but makes them softer. Thanks for a great recipe…

  • Brenda Smerechniak

    I loved It! I would not change a thing. I have been craving Irish soda bread, and this was the best I ever had.It was not difficult to make and It came out very moist.

  • Vina

    This really is the best Irish soda bread–at least that I’ve eaten. The only change made was that I used golden raisins and soaked them in some Irish whiskey before adding. I can’t wait for breakfast to try it toasted.

  • Brenda Smerechniak

    I loved It! I would not change a thing. I have been craving Irish soda bread, and this was the best I ever had.It was not difficult to make and It came out very moist.

  • Michelle S.

    I made this for an “Irish night” at work and the clients nearly trampled me getting to the table to try this! Several of them gave me their addresses so I could mail then the recipe! This has a velvety texture, the only thing I did that was different cut the caraway in half. Kudos 1Steve!

  • Treenickel

    I’ve made this dozens of times over the past few years but I forgot to rate it. It is a family favorite. I used to just make it around St. Patrick’s day but the kids love it so much I make it year round now. We leave the raisins out so that my picky eaters will still like it. I don’t have a springform pan but it comes out nicely when I grese and flour my round 9″ cake pan.

  • Vina

    This really is the best Irish soda bread–at least that I’ve eaten. The only change made was that I used golden raisins and soaked them in some Irish whiskey before adding. I can’t wait for breakfast to try it toasted.

  • Lennie

    I made this to go with our corned beef St. Paddy’s Day dinner on the Zaar “Go Irish-Go Green” cook-a-thon on March 16/17, 2002. What a great choice! This was very easy to whip up, looked great, and tasted even better. Very light and very moist. I had to leave out the caraway seeds due to hubby’s dislike of them, but I’m sure they would add a great taste. I used fatfree sour cream and it worked fine. Thanks for posting this, Steve; it’s a real keeper!

  • IrishEyes.NYC

    Perfect, perfect, perfect! Soda bread doesn’t get any better than this. We leave out the raisins and caraway seeds due to family preference. Third time around, I subbed 1-2/3 cups sour fat-free milk for the sour cream; couldn’t taste a significant difference when it came out of the oven. Perfect side for lamb stew, weekday breakfast, etc.

  • Michelle S.

    I made this for an “Irish night” at work and the clients nearly trampled me getting to the table to try this! Several of them gave me their addresses so I could mail then the recipe! This has a velvety texture, the only thing I did that was different cut the caraway in half. Kudos 1Steve!

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