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irish soda bread

February 17, 2015

This adaptation of Rosie’s Irish soda bread is perfect for a snow day. Much faster than a yeast bread – no waiting for it to rise!

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3 1⁄2 cups flour
1/4 – 1⁄2 cup sugar (optional; only use if you want this to be a dessert)
1⁄2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 cups of sour cream, plain kefir or yogurt, buttermilk, or anything that’s creamy and tangy
2 eggs
1 tablespoon caraway seeds (optional)
3⁄4 cup raisins

preheat oven to 350.

mix flour, sugar, baking soda and powder, and salt in a large mixing bowl.

separately, in another bowl, mix eggs and sour cream/kefir/etc.

combine both, and knead with caraway seeds and raisins.

dough will be so sticky you’ll think you did something wrong.

transfer dough into a dutch oven, a springform pan, a 9″ round casserole dish, or if all else fails, a cookie sheet. (i did, and it flattened out a bit in the oven but was still delicious!)

flour your hands and pat top (and sides, if on a cookie sheet) of loaf until it is no longer sticky.

bake for ~55 minutes

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adapted from rosie’s irish soda bread

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The combination of caraway seeds and raisins is surprisingly amazing. This is so fast and painless for bread, and a great way to use the endless sour kefir that is always in my fridge! The recipe called for 1/2 c sugar, but I wouldn’t use that much again. It was way too sweet for me. Wonderful recipe otherwise! It’s dense and satisfying.

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One comment

  1. Thanks for the recipe. I will give this a try for St. Patrick’s Day!



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