Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Easy Irish Soda Bread 3.3 (29) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 11, 2021 Rate Print Share Prep Time: 15 mins Total Time: 1 hr Servings: 16 When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature. Ingredients 3 tablespoons unsalted butter, melted, plus more for pan 4 cups all-purpose flour, plus more for kneading ¾ cup sugar ¾ cup raisins 2 tablespoons caraway seeds 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon baking powder 1 ½ cups buttermilk 2 large eggs Directions Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough. Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf. Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving. Cook's Notes Soda bread doesn't require loaf pans: Shape the dough with your hands, then bake on a cookie sheet. Originally appeared: Everyday Food, March/April 2003 Rate It Print