- Dish type
- Bread without yeast
- Soda bread
This is a lovely soda bread recipe, studded with raisins. Delicious warm or room temperature with lots of butter for spreading.
90 people made this
- 500g plain flour
- 4 tablespoons caster sugar
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 275g buttermilk
- 4 tablespoons rapeseed oil
- 175g raisins
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease a baking tray, or line with parchment.
- In a large bowl, stir together the flour, sugar, bicarb, baking powder and salt. In another bowl, whisk together eggs, buttermilk and oil. Make a well in the centre of the flour mixture, and pour in the buttermilk mixture. Add the raisins, and stir a few times, just until the ingredients come together into a soft dough. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough on the prepared baking tray, and cut a large cross in the top with a sharp knife.
- Place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.
Reviews & ratingsAverage global rating:(89)
Reviews in English (76)
Tried this recipe and enjoyed it very much. I have also been using Grandpa McAndrew's Irish Soda Bread recipe for 2 years and love it. I was brought up on this type of bread both with and without sultanas loved it when my wee Irish mum baked. Rarely buy bread now.-01 Apr 2015
Hubs doesn't like quick breads of any kind, Mom and I were unsure of the raisins. Didn't look like this bread was going to make any kind of statement at tonight's St. Patrick's Day meal. I had low expectations, frankly. Wrong! Everyone loved it! (me too!) Other than using vegetable oil rather than corn oil, I prepared it as directed, then dusted the loaf with a little flour before it went it into the oven. I find it incredible that something so impressive both in appearance and taste comes together so easily and quickly and with such humble ingredients. It's really a foolproof recipe. I baked it on parchment paper, and in my oven at least, 35 minutes was just right. It's just a beautiful bread that is moist (because of the buttermilk I have no doubt!), tender and flavorful. Don't be tempted to leave out the raisins as I almost did - they really do add something in a positive way!-17 Mar 2011