Irish Soda Bread Recipe, St. Patrick's Day Recipes

For St. Patrick's Day this year I really wanted to make a few traditional Irish recipes. I'm not really even sure if this is a traditional Irish dish, but since it's called Irish soda bread I just assumed it is. But you know what happens when one assumes. 

I buy these mini magazines at the grocery store sometimes when I'm standing in line; yes, I am an impulse shopper sometimes and it's a weakness of mine to flip through cookbooks at the store. Last year I bought this little booklet from Taste of Home called Irish Food & Fun. I did a search for it online and at Taste of Home's website and can't find it. Since I can't find the cookbook to purchase anywhere, I'll share the recipe here.

I've never had Irish Soda Bread before and I really LOVED this bread, as did everyone else in my family. I'm kind of picky about raisins and fruit in my breads. I like them in some things, and not in others. My hubby loves them in anything. He likes them in the cinnamon rolls I make, but I don't like hot, plump raisins. But I do like regular raisin bread. So I wasn't sure how I was going to like this bread. Turns out, I loved it, as did everyone else. My daughter doesn't like raisins in her cinnamon rolls either, and didn't think she was going to like this either, but she did. 

And the leftover bread was great toasted the next morning with some butter or jam on it. 

I will probably make this recipe again next year as part of our traditional Irish dinner. 

Here's the recipe, enjoy!

IRISH SODA BREAD

• 1 pkg (1/4 ounce) active dry yeast
• 1/2 cup warm water (110 to 115 degrees)
• 3 Tbsp sugar, divided
• 1 cup warm buttermilk (110 to 115 degrees)*
• 2 Tbsp. butter, softened
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3 1/2 to 4 cups all-purpose flour
• 3/4 cup golden raisins

In a large mixing bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for about 5 minutes. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (I use my Kitchen Aid mixer with the bread hook for this and just walk away while it's kneading). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes (I put mine in the microwave and turn the light on under the microwave and the heat from the light helps warm it; or in the oven with the light on and the temperature off).

Punch dough down. turn onto a lightly floured surface; knead for 2 minutes. Shape into a round loaf. Place on a greased baking sheet. With a sharp knife, cut a 1/4-inch deep cross on top of the loaf. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 30-35 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Makes 1 loaf.

*Warmed buttermilk will appear curdled. The first time I heated my buttermilk in the microwave I did it for too long and it not only curdled, but separated as well. The second time I did it in short intervals of 15 seconds on half power and stirred it in between. This worked much better.