Vintage Eats: Irish Soda Bread

Looking for a quick, tasty bread to serve for tonight’s St. Patrick’s Day dinner?

This recipe fits the bill. I couldn’t believe how simple it was to assemble. It only needed one bowl, a little handmixing, and was ready to pop into the oven in 15 minutes max!

I found this recipe in a cookbook in a local thrift shop. The spiral-bound collection is simply called “Family Favorites” and was put together by ‘The Watson Family’, specifically compiled by Nancy Watson Byer.

I don’t know anyone mentioned in the cookbook (each recipe has the name of its contributor—yay!). Nor could I find a publication date, but I’m guessing it was within the 21^st century from it’s excellent condition and colored front cover.

Even though it may have been published recently, it is filled with recipes from relatives who have passed on, so I know I’ll find recipes using products no longer around like Spry (something like Crisco).

I’m guessing this particular recipe is several decades old.

Actually, it’s rare to find an Irish Soda Bread recipe in a ‘community’ cookbook, unless of course, it would be from an Irish group.

This is very different type of soda bread recipe from the one I posted last year from McCall’s World Wide Cooking.

Irish Soda Bread + Bonus Recipe!

From the information I’ve researched about soda bread recipes, the McCall’s recipe is more traditional with just a few ingredients and little sugar.

Admittedly, it’s probably the sugar that makes today’s recipe so tasty. Compared to last year’s loaf, which had a rustic, rough exterior, this looks smooth like a cake. It was delicious plain or served with butter and jam.

Irish Soda Bread

2 c. flour

1 t. baking powder

½ t. baking soda

½ t. salt

½ c. sugar

½ stick butter (4 T.)

1 egg

¾ c. buttermilk

½ c. raisins

Grease one 8-inch round cake pan.

Blend all ingredients.

Bake at 325 degrees for 1 hour or until tests done.

Cool.

Yield: 6-8 servings

My Notes:

1. I traced the bottom of my cake pan on parchment paper, cut it out, and placed it in the bottom of the pan for easy removal. I love parchment paper!
2. I only handled the batter enough to get it into the pan, which I think is the reason it came out so soft and crumbly.
3. I may have mentioned it before, but I leave my eggs on the counter for 20 minutes before using. Reaching room temperature supposedly results in a fluffier product. Agreed!

Happy St. Patrick’s Day!