Sandra This easy Bobby Flay Irish Soda Bread is a classic, comforting treat perfect for any occasion. With a tender, dense crumb and a subtle hint of caraway seeds, this bread is simple to make and loaded with rich flavors from plump raisins and tangy buttermilk. Ideal for using pantry staples, it’s a warm, hearty addition to any meal or as a stand-alone snack, ready in just over an hour.
Bobby Flay Irish Soda Bread Ingredients
- 5 cups sifted all-purpose unbleached flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- 1/4 pound (1 stick) cold butter, cut into small pieces
- 2 1/2 cups mixed light and dark raisins, soaked in water for 15 minutes and drained
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg, slightly beaten
How To Make Bobby Flay Irish Soda Bread
- Prep Oven and Dry Ingredients: Preheat your oven to 350°F. Generously butter two 9×5-inch loaf pans. In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda.
- Cut in the Butter: Add the cold butter pieces to the flour mixture. Use your fingertips or a pastry blender to rub the butter into the flour until the mixture becomes grainy and resembles coarse crumbs.
- Combine the Dough: Stir the drained raisins and the caraway seeds into the flour mixture. In a separate bowl, whisk the buttermilk and the beaten egg together. Add this to the flour mixture and stir with a wooden spoon or spatula until just well combined. The dough will be wet and sticky.
- Bake the Loaves: Divide the dough evenly between the two prepared loaf pans. Bake for 1 hour. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the loaves cool in the pans for 3 to 5 minutes before carefully turning them out onto a wire rack to cool completely before slicing.
Recipe Tips
- How to get a tender soda bread? The most important secret to any soda bread is to not over-knead or overmix it! Handle the dough as little as possible, stirring only until the wet and dry ingredients are just combined. A sticky, shaggy dough is exactly what you want.
- Why use cold butter? Using very cold butter and working it in quickly is the key to a tender, almost scone-like texture. The small pieces of butter melt during baking, creating steam pockets that make the bread light and prevent it from being tough.
- How to prevent the raisins from sinking? A classic baker’s trick is to toss the soaked and drained raisins in a tablespoon of the measured flour mixture before adding them to the dough. This light coating helps them stay suspended in the bread as it bakes.
- What if I don’t have buttermilk? This is the most common question about soda bread, and there’s an easy fix! To make your own buttermilk substitute, add 2 ½ tablespoons of lemon juice or white vinegar to 2 ½ cups of regular milk. Let it sit for 5-10 minutes until it has slightly curdled, then use as directed.
What To Serve With Irish Soda Bread
This is a classic bread that is fantastic on its own, especially for St. Patrick’s Day. It is wonderful served:
- Warm from the oven, with a thick smear of good quality salted butter.
- With a sharp cheddar cheese and some fruit jam or marmalade.
- Alongside a hearty bowl of beef stew or a creamy potato soup.
How To Store Irish Soda Bread
- Room Temperature: Soda bread is at its absolute best when it is served warm on the day it is made. If you have leftovers, store them wrapped in a clean tea towel at room temperature. It will be good for 2-3 days and is delicious when toasted.
Irish Soda Bread Nutrition Facts
- Serving: 1 slice
- Calories: 320 kcal
- Carbohydrates: 62g
- Protein: 7g
- Fat: 6g
- Saturated Fat: 4g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dense, heavy soda bread is almost always the result of overworking the dough. The key is to be very gentle and handle the dough as little as possible. Mix it just until it comes together, shape it, and get it into the oven.
Yes, absolutely. For a more traditional, rustic shape, you can form the dough into one large round loaf on a floured baking sheet instead of using loaf pans. You will need to score a deep cross on top and may need to adjust the baking time slightly.
This version is a classic American-style Irish soda bread, which is quite sweet from the sugar and raisins. A more traditional Irish soda bread would contain no sugar, eggs, or fruit and would be a much more savory, plain bread.
Try More Recipes:
- Bobby Flay Banana Nut Bread Recipe
- Bobby Flay Cornbread Chorizo Stuffing Recipe
- Bobby Flay Pumpkin Bread Pudding Recipe
Bobby Flay Irish Soda Bread Recipe
Description
A classic, no-yeast quick bread that is incredibly easy to make, featuring a tender, scone-like crumb packed with sweet raisins and aromatic caraway seeds.
Ingredients
Instructions
- Preheat oven to 350°F. Generously butter two 9×5-inch loaf pans.
- In a large bowl, whisk the dry ingredients (flour, sugar, baking powder, salt, soda).
- Cut in the cold butter with your fingertips until the mixture resembles coarse crumbs.
- Stir in the drained raisins and caraway seeds.
- Add the buttermilk and egg, stirring with a spatula only until the dough is just combined and still shaggy.
- Divide the sticky dough between the two prepared pans.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- Let cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
Notes
- Don’t Overmix: The most important tip for this recipe is to handle the dough as little as possible. Stir only until the ingredients are just combined for a tender, not tough, soda bread.
- Use Cold Butter: For a tender, scone-like texture, it is crucial that your butter is very cold when you cut it into the flour.
- Buttermilk is Key: For the authentic flavor and proper chemical reaction with the baking soda, use buttermilk. If you don’t have it, a homemade substitute (milk + vinegar/lemon juice) is a must.
- Best Served Fresh: This bread is at its absolute best when it is served warm from the oven with a generous smear of salted butter.
