Irish Soda Bread

Makes 1 loaf

Inspired by a recipe from The Pepperidge Farm Baking Book, this fragrant loaf is beloved at breakfast or tea time. It tastes best eaten still slightly warm and with lots of fresh butter. Leftovers can be lightly toasted.

  • 3½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk or milk soured with 1 teaspoon vinegar
  • ¼ cup melted butter
  • 1 egg
  • ½ cup raisins

Preheat oven to 400°. Line a baking sheet with parchment paper and set aside. Whisk together dry ingredients in a large bowl, then make a well in the center. Whisk together wet ingredients in a separate bowl and pour into well. Stir together lightly and add raisins. Continue to stir until dough just comes together. Turn out on a floured surface and knead a couple of times. Form a round loaf and cut a deep cross in the center. Place on reserved baking sheet and bake for 45–50 minutes. Let cool slightly before serving.