Grandma's Irish Soda Bread Recipe With Raisins! (2024)

FAQs

How are raisins rehydrated in Irish soda bread? ›

Form a well in the dry ingredients and pour in the buttermilk, egg, and sour cream mixture. Start with a cup of buttermilk and add more if the batter is too dry. Once the dough is evenly moist, fold in the raisins. I always like to plump up raisins by giving them a short soak in hot water.

Ingredients for soda bread:

Baking Powder and Baking Soda: These will leaven the bread and make it light. Caraway Seed: They lend a mild flavor to the loaf. Raisins: The sweet fruits add so much sweetness and moisture to the slices.

The most traditional doneness test calls for thumping the hot bread in the center to hear if it's hollow-sounding. A more foolproof indication is temperature; the loaf will register 200°F to 205°F when an instant-read thermometer is inserted in the center of the bread. Let the bread cool.

Reasons for an improperly leavened loaf include: You used too little sodium bicarbonate. This translates into too little CO2. Your baking soda was too old.

What would make soda bread chewy or gummy? Too much liquid added, or it hasn't been baked enough. It should go on the top shelf of the oven and it should be baked for at least 30-35 minutes.

Chances are good that the bread you ate suffered from one of three common problems: improper amount of baking soda (a gross, salty-bitter taste), over cooking (a dry, chalky texture), or undercooking (a soggy, doughy center).

Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-work the dough the bread will end up tough.

Sweeter Soda Bread

On this side of the Atlantic, what we call "Irish soda bread" is more rich and sweet, usually studded with raisins and caraway seeds.

I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also. Turns out that is true but more importantly, it helps in the baking of the bread.

Once the guests are finished eating, and you still have soda bread left, store the bread in an airtight container. You can place it in a bread box, a resealable bag, or wrap it in plastic. Any of these will do as long as it's sealed to prevent the bread from getting stale.

Why is my soda bread so crumbly? ›

If your Irish soda bread is too crumbly, it may be because you overmixed the dough. Another possibility is that your baking soda was expired and should be replaced. Make sure you are using the correct amount of baking soda in the recipe. Too much or too little can result in a crumbly loaf.

Rehydrate raisins with aromatics, liquor, or zest

OlgaBombologna/Shutterstock. To add more flavor to raisins, start by placing them in a bowl and covering them with hot water. Let them sit for a few minutes until they are plump and moist.

If you add dry raisins to your mix, they tend to draw in moisture from the dough, which can result in drier, harder baked goods. By soaking them, you ensure that the moisture in your batter stays right where it should, keeping your cakes, breads — cinnamon raisin bread, anyone? — or cookies moist and tender.

Irish soda bread was first created in the 1830s, when baking soda was first introduced to the UK. At the time, Ireland was facing financial hardship and lack of resources, so they turned to soda bread out of neccessity, it was inexpensive and required few ingredients.

It's important to remember no to overmix your ingredients. Irish Soda Bread is a dense bread, similar to a scone, but can easily become dry if overmixed. Quickly add the wet ingredients to a well you've made in the dry ingredients, and mix with your hands or a dough hook until it just comes together.