With many different varieties of soda bread out there, it can be difficult to choose one. We like this variation for it’s simplicity and great taste.
If you don’t have buttermilk, simply add a 1/2 tsp. of white or cider vinegar to regular (dairy) milk or to almond milk.
I’ve also had success altering this recipe to be vegan by substituting softened coconut oil in lieu of butter and making a flax ‘egg’. To make a flax egg, mix 1 Tbsp. ground flax meal with 2.5 Tbsp warm water, let sit for 5 minutes till thickened. Of course for vegan option, use almond ‘buttermilk’ as well.
Happy St. Patrick’s Day!
4 to 4 1/2 cups flour
1 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
- Preheat oven to 425°.
- Whisk together flour, sugar, salt, baking soda in a large mixing bowl.
- Work the butter (or coconut oil) into the flour. Work it until your mixture resembles coarse meal, then add in the currants or raisins.
- Make a well in the center of the flour mixture and add buttermilk and egg, mix in with a wooden spoon until dough is too stiff to stir, then knead the dough with floured hands. Be gentle when kneading, only enough to form a ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead!
- Transfer dough to a lightly floured surface and shape into a round loaf.
- Place loaf on a lightly greased baking sheet or in a large cast iron pan, score the top of your loaf two times, creating an ‘X’.
- Bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.
Let cool approximately 30 minutes before slicing. Enjoy!