Irish Soda Bread

Author: Sarah Bates | The Chef Next Door

Serves 12


4 1/2 cups all-purpose flour

1 cup sugar

1 Tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 stick unsalted butter, cold, cut into cubes

2 cups raisins

2 1/2 cups buttermilk

1 egg

Preheat the oven to 350 degrees. Butter a 12-inch cast iron skillet and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.  Add the cubes of butter and use a pastry blender to cut the butter in until course crumbs form. Stir in the raisins. Whisk the buttermilk and egg in a glass measuring cup. Add the mixture to the dough and stir until well incorporated. {The dough will be sticky, but that's OK!} 

Transfer the dough to the prepared skillet and smooth it out evenly. Use a small sharp knife to cut an X in the center of dough. Bake until the bread is cooked through and the top is a golden bread, about 75 to 90 minutes. Cool the bread in the skillet for 15 minutes, then turn it out onto a cooling rack to cool completely. Cut into slices or wedges and serve.

Bon Appétit!