There is something wonderful about Irish Soda Bread. Like so many other quick breads, it has just a touch of sweetness and is delicious right out of the oven.
Traditionally, Irish Soda Bread was an everyday bread made in homes with baking soda as it’s only leavening agent. We normally see it appear in stores just before St. Patrick’s Day until Easter.
I believe that such a lovely bread should be enjoyed far more often than once a ye
Irish Soda Bread
Perfect to enjoy anytime of the day, this bread is perfect warm or toasted with butter or honey.
Preheat oven to 375 degrees.
Measure out dry ingredients into a large bowl. Whisk until well blended.
Measure out raisins into a separate bowl. Remove 1-2 tablespoons of blended dry ingredients and add to raisins. Toss until raisins are well coated.
Add orange zest and raisins to dry ingredients and whisk well to combine.
Drop butter pieces into dry ingredients and gently fold to coat pieces. With a pastry fork or two knives quickly cut butter into flour until reduced to very small pieces.
Combine milk (see note) and vinegar and whisk well. Add eggs to the sour milk and whisk.
Make a well in the center and add liquid. Mix gently just until ingredients are blended and a dough forms.
Divide the dough in half and form into two rounds. If desired, do not divide dough and make one large round.
Place on a baking sheet covered with a silicone baking mat or parchment paper. If desired, make shallow cross across the top.
Bake at 375 degrees for 45-50 minutes or until the loaf is lightly golden and sounds hollow when tapped.
I have used both Almond and Cashew milk in this recipe with great success. If you would like to use buttermilk, use 1 1/2 cups plus 1 tablespoon buttermilk and omit the vinegar.
I find that this bread is best kept on the counter, wrapped in a towel for 2 - 3 days.
This Irish Soda Bread recipe is gluten free, dairy free and vegetarian.