Yeast Raised Irish Soda Bread - Recipe

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YEAST RAISED IRISH SODA BREAD

This is not a traditional method for making Irish Soda bread, and technically, it's not even soda bread because yeast is used as a leavener instead of baking soda. But the family loves this version and I often make this around St. Patrick's Day because of the similarity it bears to true Soda Bread. Enjoy!

2 1/4 - 2 3/4 cups all purpose flour
3 tbsp. sugar
1/2 tsp. salt
1 tbsp. caraway seeds
1/2 tsp. baking soda
1 pkg. dry yeast
1 c. buttermilk
2 tbsp. butter
3/4 c. dark seedless raisins

In a bowl, combine 1 cup flour, sugar, salt, baking soda, caraway seeds and dry yeast.

Combine milk and butter in a medium saucepan. Heat over low heat until very warm, 120 to 130°F.

Gradually add to dry ingredients. Beat for 2 minutes at medium speed of mixer. Add 1/4 cup flour. Beat at high speed for another 2 minutes.

Stir in raisins and enough flour to make a soft dough. Cover bowl; let rise in warm draft free place until doubled in bulk, about 50 minutes.

Punch dough down. Turn out onto lightly floured board. Knead briefly (about 20 times) forming a smooth, round ball. Place on a greased baking sheet.

Press dough to flatten into an 8-inch circle. Cover and let rise in a warm place until dough has doubled in size.

Sprinkle lightly with flour and cut a shallow cross in the top of dough.

Bake at 350°F degrees about 30 minutes or until done. Remove from baking sheet and cool on a wire rack.

Variation: May be shaped and baked in muffin pans instead of a ball. Shape and let rise again til nearly double. Bake about 20 minutes.

Submitted by: Belle

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recipe reviews
Yeast Raised Irish Soda Bread

· Oct 19 · #179140

Andy (United Kingdom) says:

We often struggle to find buttermilk and use natural yogurt and instead of butter olive oil. (1 tablespoon per 250g of flour).

I fish in Ireland often and traditional Soda Bread is nearly always made with strong brown flour and only served at breakfast with bacon, eggs etc. There is never any left... Yummm!

· Sep 25 · #188673

Tj (United Kingdom) replies:

Hi, I haven't been to Ireland, sounds delish. I thought they used wholemeal flour. My daughter makes a mean soda bread loaf with a recipe from our 100yr old cook book, it doesn't have anything fancy pants, just wholemeal flour, scantish lard, bicarb and water: I can use the same ingredients and it never turns out as good as hers. Mine is always tough, whereas hers is soft. Hence I am always on the lookout for alternative recipes!

· Mar 29 · #180769

Emsi (France) says:

Hello. I saw this recipe on a commercial site (for a dry yeast), It was exactly the same (same words, same measures, same temperatures) except that there was no second rising (and that's why I found it great because those rising times are a bit boring when you are in a hurry of a bread). So I made it as they said, and it was a very nice bread. So I would say, concerning this recipe: try it without the second rising you get a very tender interior, and a fine crust cracking a bit like a biscuit, but not as thick and "hard" as a soda breads. Well; that's just my opinion, now make your own one!

Concerning people who don't find buttermilk, I would not say that yogurt is the same. Better put 1 tbsp. vinegar, or lemon juice, or other acidic ingredient in a "normal milk", wait about 10 minutes, and you'll get sour milk, which is great for Irish soda bread, and closer to real buttermilk than yogurt. Now, in a way, actual and industrial buttermilks are closer to yogurts than they should be, that's maybe leads to the confusion between both...

Have a nice week, cooking instead of going outside!

Emsi

· Apr 22 · #181054

Sean Connelly (New Jersey) says:

Is the electric mixer beating necessary? Making this now and mine is broken. Thanks, Sean.

· Feb 10 · #189622

Richard (Arizona) says:

I have this exact recipe in an old Fleischmann's Bake-it-easy Yeast Book from 1973.

Have been making it for years. Great with sweet butter!

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