Irish Soda Bread Recipe

by Judi Lynn

Ingredients
5 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1˝ teaspoons salt
˝ cup (1 stick) cold unsalted butter, cut into small pieces
2˝ cups raisins
3 tablespoons caraway seeds
2˝ cups buttermilk
1 egg, beaten

Instructions
1. Preheat oven to 350F. Grease two 9 x 5-inch loaf pans.
2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture is the texture of cornmeal.
3. Add raisins and caraway seeds; mix well. Add buttermilk and egg and stir until just blended.
4. Divide batter evenly between prepared pans. Bake 50 minutes, or until golden. Cool on a wire rack for 10 minutes before removing from the pans to cool completely.
Serves 20.

Nutritional Information
Nutritional facts per serving: 250 calories, 5g fat, 5g protein, 47g carbohydrates, 1g fiber, 350mg sodium.

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Discuss this Recipe

Here are some of the current comments about this recipe. To read more or post your own comments, visit our message boards.
I was making your irish soda bread from the paper insert and it only called for 1/2 cup buttermilk. Good thing you had it on line as it tells us to use 2 1/2 cup BM!!! That would make a slight(!!!!!!!!!!) difference.
Spokane wrote:
recipe in newspaper called for 1/2 cup of buttermilk. When I made the bread I knew it was an error. Kept adding buttermilk until I got a good bread dough consitency and then kneaded into two loaves. I hope it will turn out.

What would happen if I cut two sticks of butter into the flour mixture? I now wished I would have tried that.

I added some Orange Extract and thinly sliced almonds instead of raisins (unfortunately my wife doesn't like raisins). I will let you know how it turns out.
Judi Lynn wrote:
Although I was pleased to see my recipe for Irish Soda Bread printed, I was very disappointed to see that it was printed with the wrong amount of buttermilk. The right amount should be 2 1/2 cups. Could you please printed a corrected version of the recipe in further issues of American Profile?

Thank you,

Judi Lynn
Huntley, IL
Spokane wrote:
I figured it out and it turned out great. Best Soda Bread I have had in a long long time. Thanks
AP Editors wrote:
We really regret printing Judi Lynn's recipe incorrectly. As many of you have already figured out, the amount of buttermilk should be 2 1/2 cups--not 1/2 cup. Please accept out apologies. This is such a lovely recipe, it's a shame to have botched it.
Sammy wrote:
As your recipe appeared for Irish Soda Bread, it called for 1/2 C buttermilk. Obviously that is not enough but did not think about it until I was trying unsuccessfully to stir in 1/2 C, then 1 C, then 1 1/2 C, then 2 C, which was all I had. Since I live 10 miles from town and I did not know what was wrong with the recipe, I managed to get the dough into the pans. I am very upset to have wasted all those ingredients, not to mention the time! I will never try your recipes again.
Unfortunately, the American Profile section of the Portland paper had a misprint: 1/2 cup of buttermilk. Needless to say I had soda bread fit for a bricklayers trow!!!

Kathy Owermohle
katower@suscom-maine.net
AP Editors wrote:
We apologize for the error in the Irish Soda Bread recipe. It should have called for 2 1/2 cups of buttermilk--not 1/2 cup. We hope that you'll give our recipes another chance.

The corrected version is posted at:
http://www.americanprofile.com/recipes/view/30398/irish-soda-bread.html
AP Editors wrote:
We are very sorry about the error in the Irish Soda Bread recipe. It should have called for 2 1/2 cups of buttermilk, not 1/2 cup. We regret the error and hope that you'll give us another chance.

The corrected version is posted here:

http://www.americanprofile.com/recipes/view/30398/irish-soda-bread.html

Again, please accept our apologies.

Candace Floyd, Food Editor
misswhiz wrote:
Yes, i'm trying that recipe tonite, and i put it in the oven and then see on the web the mistake. So i yanked the bread back out and added more buttermilk. Hope it still turns out decent, as i'm taking one loaf to our 2nd thanksgiving dinner tomorrow w. family.

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