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  • Prep 15 min
  • Total 60 min
  • Ingredients 10
  • Servings 16

Serve your family this warm soda bread made using raisins – perfect for Irish cuisine. ...MORE+ LESS-

Ingredients

2 1/4
cups all-purpose flour
2
tablespoons sugar
1
teaspoon baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1/4
cup margarine or butter
1/2
cup raisins
2
teaspoons caraway seed, if desired
1
cup buttermilk*
1
tablespoon margarine or butter, melted

Steps

Hide Images
  • 1
    Heat oven to 375°F. Grease 8-inch round cake pan. In large bowl, combine flour, sugar, baking powder, baking soda and salt; blend well. With pastry blender or fork, cut in 1/4 cup margarine until mixture is crumbly. Stir in raisins and caraway seed. Add milk all at once; blend well.
  • 2
    On well-floured surface, knead dough 5 or 6 times or until no longer sticky. Press dough in greased pan. With sharp knife, cut an "X" 1/4 inch deep on top of loaf. Brush with melted margarine.
  • 3
    Bake at 375°F. for 25 to 35 minutes or until golden brown. Immediately remove from pan. Cool on wire rack for 10 minutes. Serve warm.

Expert Tips

  • * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
  • Caraway seed, traditional in rye bread and Irish soda bread, is a member of the parsley family. (Even "seedless" rye breads often use ground caraway seed as a flavoring.) Central European and Scandinavian cooks use the seeds extensively in dishes made with meat, noodles or cheese.
  • For an authentic touch, bake the bread in an 8-inch cast-iron frying pan instead of a cake pan.
  • Irish Soda Bread rounds out a St. Patrick's Day meal of corned beef and cabbage.

Nutrition Information

Nutrition Facts

Serving Size: 1 Slice
Calories
130
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
230mg
10%
Dietary Fiber
1g
4%
% Daily Value*:
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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