Grandma Dalton’s Irish Soda Bread

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  • 5 cups all-purpose flourBread Irish Soda Dough
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • ¼ lb. (1 stick) unsalted, cut into cubes, room temperature
  • 2 1/2 cups raisins (soaked in water 10 to 15 minutes and drained)
  • 3 tablespoons caraway seeds
  • 2 ½ cups buttermilk
  • 1 large egg


  1. Preheat oven to 350⁰ F.  Generously butter a heavy ovenproof 10 – 12 inch diameter skillet with 2 to 2 ½ inch high sides or 2 loaf pans
  2. Combine flour, sugar, baking powder, salt and baking soda.  Add butter, by hand until coarse crumbs form.  Stir in raisins and caraway seeds.
  3. In a medium sized bowl combine buttermilk and egg mixing completely.  Add to dough; using a wooden spoon, stir just until incorporated (dough will be very sticky).

If using heavy skillet;Bread Irish Soda Skillet

Transfer dough to prepare skillet; smooth top, mounding slightly in center.  Using small sharp knife dipped into flour, cut 1 inch deep X in top center of dough.  Bake until bread is cooked through, about 1 hour 15 minutes.  Test by inserting a wooden toothpick into center of the bread, it should come out clean.  Cool bread in skillet 10 minutes.  Turn out onto rack and cool completely.  Wrap tightly in foil; store at room temperature and serve the next day.

If using Loaf pans;Bread Irish Soda Loafs

Shape dough into 2 loaves and place in pans.  Using small sharp knife dipped into flour, make a 1 inch deep cut across top of each loaf.

Bake for 1 hour.  Test with a wooden toothpick for doneness. Cool in the pans for 10 minutes, remove from pans and transfer to a wire rack to cool completely.

Wrap tightly in foil; store at room temperature and serve the next day.

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Posted in Baking, Bread, Irish Soda Bread Tagged with: ,

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