Irish soda bread with raisins and caraway from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 81) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • chawkins on March 16, 2021

    Wow, this is seriously good. Great crust, moist and tender crumb and not overly sweet. I made half a recipe and baked it in a9 inch cast iron skillet. Someone on the epicurious site commented that she made the whole recipe but baked in 2 pans and they were done in 59 minutes. Mine was done in 58.

  • nadiam1000 on March 19, 2017

    This is an excellent, moist bread. I made some subs and additions and it turned out great. I had a mix of dark and golden raisins, and some diced dried apricots. I soaked the fruit in hot water to soften and drained before using. I added 1/2 cup rye flour for the same amount of AP, In place of buttermilk I used vanilla yogurt and I added the zest of 1 lemon. I sprinkled the top with coarse sugar and baked in a 10" round, buttered, cast iron skillet. I lowered the temp to 325 on convection and since I used a dark pan, I lowered the temp to 300F for the last 15 minutes.

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Reviews about this recipe

  • Serious Eats

    This recipe is blessedly simple, so treat the ingredients well. Sift your flour before blending with other dry ingredients, and sift again to make sure everything is incorporated.

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