Irish Raisin & Caraway Soda Bread
This delightful Irish Soda Bread is a cherished recipe passed down from Chef Jerry O'Leary, who curated exceptional meals for guests at Cantor Fitzgerald in the World Trade Center. His legacy lives on through this bread, which combines the sweetness of plump raisins with the distinctive flavor of caraway seeds. Ideal for enjoying with butter or as part of a hearty meal, this rustic quick bread is easy to make and perfect for gatherings. Each bite brings a slice of history and warmth, making it a memorable addition to your baking repertoire.
N/A
Servings
240
Calories
10
Ingredients
Ingredients
all-purpose flour
5 cups
sugar
1 cup
baking powder
1 tablespoon
salt
1 1/2 teaspoons
baking soda
1 teaspoon
unsalted butter
1/2 cup (cut into cubes, room temperature)
raisins
2 1/2 cups
caraway seeds
3 tablespoons
buttermilk
2 1/2 cups
large egg
1
Instructions
1
Preheat your oven to 350°F (175°C).
2
Generously butter a heavy, ovenproof skillet that is 10 to 12 inches in diameter and has 2 to 2 1/2-inch-high sides.
3
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and baking soda to ensure they are well combined.
4
Add the room temperature cubed butter to the flour mixture. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
5
Stir the raisins and caraway seeds into the flour mixture until evenly distributed.
6
In a medium mixing bowl, whisk together the buttermilk and the egg until thoroughly blended.
7
Pour the buttermilk mixture into the flour mixture and stir with a wooden spoon until just combined. The dough will be very sticky; do not overmix.
8
Transfer the sticky dough into the prepared skillet, smoothing the top with a spatula and mounding it slightly in the center.
9
Dip a small sharp knife into flour and use it to cut a 1-inch-deep 'X' in the top center of the dough.
10
Bake in the preheated oven until the bread is cooked through, and a tester inserted into the center comes out clean, about 1 hour and 15 minutes.
11
Allow the bread to cool in the skillet for 10 minutes before turning it out onto a wire rack to cool completely.
Nutrition Information
8g
Fat
36g
Carbs
4.2g
Protein
1.8g
Fiber
10g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Irish Raisin & Caraway Soda Bread?
It is a traditional rustic quick bread featuring the sweetness of raisins and the distinct flavor of caraway seeds, based on a recipe from Chef Jerry O'Leary.
Who is the chef behind this specific recipe?
The recipe was passed down from Chef Jerry O'Leary, who prepared meals for Cantor Fitzgerald in the World Trade Center.
What are the primary flavors in this bread?
The key flavors are provided by 2.5 cups of plump raisins and 3 tablespoons of caraway seeds.
How long does it take to bake this soda bread?
The bread should be baked for approximately 1 hour and 15 minutes.
What oven temperature is required?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What type of pan should be used for baking?
A heavy, ovenproof skillet that is 10 to 12 inches in diameter with 2 to 2.5-inch-high sides is recommended.
How do you prepare the skillet before adding the dough?
The skillet should be generously buttered.
What dry ingredients are needed for the base?
The base requires 5 cups of all-purpose flour, 1 cup of sugar, baking powder, salt, and baking soda.
How should the butter be incorporated into the flour?
The room temperature cubed butter should be rubbed into the dry ingredients using your fingertips until the mixture looks like coarse crumbs.
When do I add the raisins and caraway seeds?
Stir them into the flour mixture after the butter has been rubbed in but before adding the liquids.
How are the wet ingredients prepared?
Whisk 2.5 cups of buttermilk and one large egg together in a medium bowl until thoroughly blended.
What is the expected consistency of the dough?
The dough will be very sticky once the buttermilk mixture is stirred into the flour.
Should I use a mixer for the dough?
No, it is recommended to stir with a wooden spoon until just combined; do not overmix.
How do I shape the bread in the skillet?
Transfer the dough to the skillet, smooth the top with a spatula, and mound it slightly in the center.
Why do you cut an X in the top of the dough?
Cutting a 1-inch-deep X helps the bread cook through and provides a traditional look.
How can I tell if the bread is finished baking?
The bread is done when a tester inserted into the center comes out clean.
What is the cooling procedure after baking?
Allow the bread to cool in the skillet for 10 minutes, then turn it out onto a wire rack to cool completely.
How many calories are in a serving?
Each serving contains approximately 240 calories.
What is the fat content per serving?
There are 8 grams of fat in each serving.
How many carbohydrates are in a serving?
Each serving contains 36 grams of carbohydrates.
What is the protein content of this bread?
There are 4.2 grams of protein per serving.
How much sugar is in the recipe?
There are 10 grams of sugar per serving.
How much fiber is in the bread?
Each serving provides 1.8 grams of fiber.
How many cups of raisins are used in total?
The recipe calls for 2.5 cups of raisins.
What kind of flour is best for this recipe?
All-purpose flour is the specified ingredient for this bread.
Does this recipe use yeast?
No, this is a quick bread that uses baking powder and baking soda for leavening.
How much caraway seed is required?
You will need 3 tablespoons of caraway seeds.
Can I use cold butter directly from the fridge?
The recipe specifies room temperature butter for easier incorporation into the flour.
How many eggs are in the recipe?
This recipe uses one large egg.
Is this considered a heritage recipe?
Yes, it is described as a cherished legacy recipe from Chef Jerry O'Leary.