St. Patrick's Day Soda Bread

My maternal side is Irish, therefore soda bread is kinda in my blood.  Although the soda bread here in America that we pass off as "Irish" is really not all that authentic.  Honestly what part of St. Patrick's Day is really? 

Still, we love to eat it and I love to bake it once a year.  Simple recipe, but worlds better then any store bought kind.  Those dry flat loaves are a piss poor example of what a true soda bread can really be.   So I felt ever so inclined to share this recipe here (not that I think anyone will find it, but you never know).  

I actually used to write a food blog, and I miss the ability to pull my recipes up online.  So I'm making a small attempt at placing a few more recipes on this site for my own purposes really!

I'm not going to concern myself with stories, and proper grammar (not that I really did before). And absolutely no pressure to post.  I'm far to busy making baskets ;)

Speaking of baskets though; the gorgeous trivet this bread is sitting on is made by the extremely talented Katherine Lewis of Dunbar Gardens.   Wish I could purchase more of her work, or take a class with her.  

Maybe one day I will be so lucky!  

St. Patrick's Day Soda Bread


3 cups all purpose flour

1 cup cake flour

¼ cup sugar

1 ½ teaspoons salt

1 ½ teaspoons baking soda

1 ½ teaspoons cream of tartar

4 tablespoons butter

1 egg, slightly whisked

1 ¼ cups buttermilk

2 cups raisins, boiled slightly to soften


Preheat oven to 400F.  

In a large bowl, whisk together the flours, sugar, salt, baking soda and cream of tartar.  Cut the 4 tablespoons of butter into the flour mixture with your fingers.  Make a well in the center and add the egg, buttermilk and raisins.  Stir together with a fork until just combined.  Turn out on the counter and kneed just enough to bring dough together.  Place on a cookie sheet lined with parchment paper and bake 40-45 minutes or until golden brown.  

Once out of the oven brush extra melted butter on top of the bread and sprinkle on some extra sugar.  

Note:  You can divide the dough into two loaves and bake together at the same temp and time.   

Sandra KehoeComment