Quick versatile raisin bread snack for morning, noon, evening. Enjoy raisins, currants etc. … then this one is for you!
This was one of the last things I learned to bake in the midst of the 2020/2021 quarantine. I have family members who prefer less sugary foods, and this one does it.
I remember seeking out raisin cinnamon bagels years ago in my teens/20’s … so when I stumbled upon this recipe, I had to try it. The first attempt came up dry and bland; so trying this a second attempt and came out well.
The trick here is … well, not really a trick, but following the recipe to a “T”. Don’t skim on the ingredients that provide moisture to the mix, especially Buttermilk. Don’t overcook in the oven.
Eat for breakfast, lunch sandwiches, or as a side to dinner.
Be sure to leave comment + rating on this recipe, and I’ll love to see your creation.
Ingredients
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4 cups all-purpose flour
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1/4 cup sugar
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1 teaspoon baking soda
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1 1/2 teaspoons kosher salt
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4 tablespoons cold unsalted butter, cut into small cubes
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1 cup raisins or currants
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1 large egg, lightly beaten
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1 3/4 cups buttermilk (make 1 cup of buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk)
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Bakeware Needed for Irish Soda Bread: Cast iron skillet or baking sheet, Large mixing bowl, Whisk
Directions
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Preheat oven to 425
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Coat a cast- iron skillet with nonstick cooking spray (I used Olive Oil) – Set aside.
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In a large mixing bowl, whisk together flour, sugar, baking soda & salt.
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Using your hands, work butter into flour mixture until it resembles coarse crumbs. Toss in raisins/currants.
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Add in buttermilk & egg & mix with a wooden spoon until combined. Dough will be sticky.
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Dust your hands with flour & dump dough onto a well-floured surface; knead it a few times into a round loaf until it just comes together. Do not over-knead!
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Transfer to the prepared skillet/baking sheet.
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Using a serrated knife, score an “X” on top of the dough about an inch deep.
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Bake for 35-40 minutes or until a long, thin skewer inserted into the center comes out clean & the top is golden.
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Remove from oven (careful, handle of skillet will be HOT!!!) & allow to sit for 5-10 minutes.
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Transfer to a cutting board & slice. Serve with butter, jam or on.
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