Good luck making Rose Mary Mogan’s Irish Soda Bread only for St. Patrick’s Day. It’s so tasty, you’ll want to make this all the time!
Perfect with a big smear of butter and a steaming cup of coffee, your friends will feel really lucky when you serve them this wonderful soda bread.
See step-by-step photos of Rose Mary’s recipe plus thousands more from home cooks nationwide at: www.justapinch.com/sodabread. You’ll also find a meal planner, coupons and chances to win!
“I’m always asked to share this recipe!” — Rose Mary Mogan, Sauk Village, IL
2 c whole wheat flour
3 c all-purpose flour
2/3 c sugar
1 tsp baking powder
1 tsp each baking soda, & salt
1/2 c cold butter, cut into pieces
2 large eggs, beaten room temp
1 1/2 c buttermik
15 oz box raisins
1 large egg beaten with 1 tbsp milk
3 tbsp caraway seeds (opt)
1 1/2 c extra flour, for dusting
4 oz extra butter, for serving
Preheat oven to 350F.
Pour raisins into bowl, cover with water and microwave on high for 5 min. Set aside to cool, drain.
Spray baking sheet with non-stick cooking spray. Set aside.
Sift flours, sugar,salt, baking powder and baking soda in a large bowl. Pour into food processor with a metal blade.
Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs.
Add the two beaten eggs and buttermilk. Process until dough comes together.
Dust work surface with the remaining 1 1/2 cups of flour; turn out dough onto work surface.
Add plump raisins and caraway seeds. Knead with floured hands until raisins are incorporated. Divide the dough into two equal portions. Shape into two round breads.
Transfer to prepared baking pan. Brush loaves with egg wash. Cut an X in top of each loaf.
Bake for 45-50 min. or until top is golden brown.
Remove from oven and let cool on wire rack for 15 min.
Slice and serve warm with additional butter.