Irish Soda Bread

This is a good, easy recipe that I've been baking for years. The girls can even make it themselves. We will be getting parents to help and selling it for a nickel a taste at our Thinking Day event. It turns out well every time.

I usually don't use the caraway seeds for things like Thinking Day with children. They seem to like it better without them. I've made it with or without the raisins, and sometimes skip the sugar and cinnamon on top. My husband was raised in Ireland and insists it's more authentic without the sugar mix, but the kids like it better with. Any way you make it, it can't be beat for flavor!


**  To sour milk:  To 1 tablespoon vinegar in measuring cup, add milk to make 1 cup liquid.


  1. Preheat oven to 375 degrees F. Grease an 8- or 9-inch round layer-cake pan.
  2. In medium bowl combine flour, baking powder, baking soda, salt and 3 tablespoons sugar. Add caraway seeds.
  3. Add shortening, and cut into flour with two knives or a pastry blender until shortening is in fine pieces.
  4. Make a well in center of flour mixture; pour in buttermilk and add raisins. Mix lightly.
  5. Turn out onto lightly floured board and knead gently a few times. Shape into a 5-inch round and place in prepared pan.
  6. Using a sharp knife or scissors, cut dough crosswise into quarters about two-thirds of the way through. Brush top surface with melted butter and sugar mixed with cinnamon.
  7. Bake for 35-40 minutes, until golden brown. Serve warm with butter or margarine.
Makes 6-8 servings

Note: For a nutrition bonus, why not stir in 2 tablespoons wheat germ or 2
tablespoons rolled oats with the flour?

Contributed by:
Carolyn Ayers

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This page last updated August 5th, 1999