Irish Soda Bread with Raisins is a quick no-yeast bread recipe that's easy enough for the beginner baker. This soft and tender homemade bread is on the table in less than an hour.
Preheat the oven to 450° F. Line a baking sheet with parchment paper.
Combine all of the dry ingredients into a medium mixing bowl. Whisk to combine.
Make a well in the center of the dry ingredients and add the buttermilk and raisins. Mix with a wooden spoon until flour is incorporated. Knead a few times by hand if necessary.
Turn the dough out onto the baking sheet and form a 2" thick round loaf. Cut a 1-inch cross through the top of the bread with a sharp or serrated knife.
Bake for 30 minutes and then reduce the oven temperature to 400° F for an additional 10 minutes. The bread is done when browned and sounds hollow when tapped or reaches an internal temperature of 210°F with an instant-read thermometer. Cover with foil if bread browns too quickly.
Allow the loaf of bread to cool on a wire rack approximately 30 minutes.
Store in air-tight container or bag. This bread is best eaten the day it's made. Freeze any portion that can't be eaten in 2 days.
Notes
My oven bakes hot so I baked it at 425°F and then lowered the temperature to 400°F as indicated in the recipe. Recipe adapted from The Poco Loco OlsonsThis bread makes amazing French Toast and Bread Pudding too!
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.