The Pioneer Woman Tasty Kitchen
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My Blue Ribbon Authentic Irish Soda Bread

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A family recipe that we make every week! This is a multiple blue ribbon baking contest winner, perfect for a breakfast bread. Great for any time of year. Of course, perfect for Saint Patrick’s Day with your Irish breakfast, corned beef, or Guinness stew!

Ingredients

  • ½ cups Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 2 Tablespoons Unsalted Butter, Softened
  • 1 cup Buttermilk
  • 1 cup Low Fat Sour Cream
  • 1 whole Egg, Whisked
  • 3 cups Raisins
  • 4 cups Unbleached White Flour, Plus 1 Teaspoon For Dusting On Loaf

Preparation

Preheat oven to 350ºF.

Spray a 9-inch cast iron pan or round pyrex pan with nonstick butter spray. Set aside.

In a large bowl, sift flour, sugar, salt, baking powder, and baking soda. Add softened unsalted butter. Blend with your hands until mixture is a coarse crumble and there are no large clumps of butter. Make a well in the center of the dry ingredients. Set bowl aside.

In a medium bowl, gently whisk the egg. Add in the low-fat buttermilk and low-fat sour cream. Blend well. Use a wooden spoon to gently fold all ingredients. When almost completely blended, add raisins. Add a little more buttermilk if mixture seems too dry.

Place dough into the prepared pan. Make an cross on the dough. Dust 1 tablespoon flour over the top of dough. Bake on rack in center of oven for about 50 minutes. Check for doneness by putting a toothpick through the center; it should come out clean. Let the bread cool for about 10 minutes. Finish cooling on a wire cooling rack before slicing and serving.

Bread can be wrapped in plastic wrap. It never lasts past 2 days in my home.

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Profile photo of Mary R. Jones

Mary R. Jones on 3.9.2018

This is a slightly sweet, semi dense bread. I used currents instead of raisins and it was delicious. My husband and I both love it toasted for breakfast. Next time, I think I’ll try adding walnuts with the raisins and possibly a little orange zest.

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