Irish Soda Bread, a national heritage… and a Wilson family favorite. Whether it be St. Patrick’s Day or any spring day.
According to Census data, there are 39.6 million American who claim Irish heritage including five million who say they are of Scots-Irish heritage.
That number is almost seven times larger than the entire population of Ireland (6.3 million). After German, Irish is the most common ancestry of Americans with the bulk of those claiming Irish ancestry residing along the eastern seaboard (Irish Central).
So whether you can claim the green or not, according to U.S. News, 127 million will celebrate St. Patrick’s Day, shelling out $4.6 billion on festivities.
Lucky me– I get to claim Irish, on nearly every branch of our family tree… and we will celebrate.
While this soda bread recipe is a slight departure in its purest form, this is the one my son always requests. For a truly traditional soda bread, view my Traditional Irish Brown Soda Bread recipe.
Irish Soda Bread with Buttermilk and Raisins
4 1/4 cups unbleached all-purpose flour (or 2 cups all-purpose and 2 cups whole wheat)
1/2 cup butter, diced
4 tablespoons sugar
1 teaspoon baking soda
1 1/4 teaspoon salt
2 cups buttermilk
1 cup raisins
Preheat the oven to 375 degrees.
Put the flour, butter, sugar, baking soda and salt into a medium bowl and stir with a fork to blend, cutting the butter into the flour. Add the buttermilk and egg mixture and stir until the dough comes together. Add the raisins to the dough.
Turn the dough onto floured surface and knead gently for about a minute, the dough will be very wet in consistency. Be careful as this dough should never be overworked!
Pat the dough into a 6-inch size disc, slash an “x” across the top, cutting about 1/2-inch deep.
Place on a baking sheet coated with non-stick spray.
Bake for 45-50 minutes or until the bread is golden brown. Transfer to a rack to cool completely before slicing.