Sweet Irish Soda Bread Recipe, perfect for Saint Patrick’s Day. Two tender loaves of slightly sweet bread speckled with traditional raisins and caraway.
If I remember correctly, we ate fish and chips and Irish stew. Yet what really caught my attention was the soda bread. It was moist and dense with a slight sweetness that didn’t overshadow the soda flavor… I’ve been working on a comparable recipe ever since.
While I like the appearance of the free-form, cross-topped, savory versions of soda bread, I prefer the sugary note and texture of “loaf pan” varieties.
The flavor of this Sweet Irish Soda Bread recipe gently balances strong, savory Irish dishes.
It’s hearty, with a surprisingly delicate taste.
This is no utilitarian loaf. It’s a quick-bread with a sense of warmth and personality.
A stand-alone soloist, that needs no back-up singers, but will happily join in the choir!
After testing numerous dry, crumbly versions, I believe I’ve finally found a winner.
This Sweet Irish Soda Bread, adapted from Brother Rick Curry’s The Secrets of Jesuit Breadmaking, is delightful and just as I remember it so many years ago.
To take it to another level, serve this Sweet Irish Soda Bread warm with rich, tangy Irish butter from a specialty food market.
Half a loaf is better than no bread at all. ~ An Irish Proverb
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