Irish Soda Bread – super easy crusty bread with a beautiful dense crumb and slightly tender interior. No need for resting and no mixer involved. Quick, easy and delightful bread anytime of the day!
Preheat oven to 425°F and line a sheet pan with a baking paper. In a small bowl, whisk the buttermilk and egg together. Set aside. In a large bowl, whisk the all-purpose and cake flour, granulated sugar, baking soda, baking powder and salt. Add in cubed butter and rub it into the flour mixture using your fingertips until it becomes coarse and fully incorporated.
Then fold in the raisins with a wooden spoon or rubber spatula. Next, make a well in the center of the dry ingredients and slowly pour in the buttermilk mixture and mix.
Gently fold in the sour cream into dough together to fully incorporate until dough is too stiff to stir.
Sprinkle a bit of flour on your working surface and so as your hands and work on the dough into a ball. Then divide dough into to two smaller dough and knead for about 30 seconds or until flour is moistened. Dough should be soft and sticky. If it’s too sticky, just add a little more flour and remember not to over knead the dough.
Transfer both dough into the lined baking sheet pan. Using a very sharp buttered knife, gently cut a 1/3″ deep X on the top of the dough. Bake for about 45 minutes or until bread appears golden brown and center is cooked through. If you notice that it browns heavily while halfway through the baking time, loosely cover the bread with an aluminum foil.
Remove the pan from the oven and allow the bread to cool for 10 minutes before transferring it to a wire rack. Serve it with stews and soups or slather with butter and jam for breakfast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.