Fast Irish Soda Bread

This recipe came all the way from Tipperary, Ireland. It is better than you will find in New York, Philadelphia or Los Angeles. Perfect for St. Patrick's Day.


2 loaves (20 servings)


4 cups all-purpose flour
1/4 cup granulated (white) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons shortening
1/2 cup raisins
1 tablespoon caraway seeds
1 1/4 cups buttermilk
1 egg, lightly beaten
2 tablespoons butter, melted
cinnamon sugar


Preheat oven to 375°F (191°C). Lightly grease a baking sheet.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg; add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5 to 6 times.

Divide dough in half; shape into two balls. Place on a prepared baking sheet. Pat each ball into a 6-inch round loaf. Using a sharp knife, cut a 4-inch cross about 1/4 inch deep on top of each loaf. Brush with butter and sprinkle with cinnamon sugar.

Bake for 40 to 45 minutes or until golden brown.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 45 minutes

Nutritional Information

Amount per serving: 165 calories, 5 g fat (2 g saturated fat), 14 mg cholesterol, 174 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

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