This Irish Soda Bread with Brandy-Soaked Raisins is an easy recipe with a fun twist thanks to the brandy raisins. Bake up a loaf or two today!
Cuisine: American, Irish
Keyword: brandy, irish soda bread, raisin
⅓cupraisinssoaked in brandy (50 grams)
1¾cupspastry floursifted (see note) (186 grams)
1Tbspbaking powder12 grams
½tspbaking soda3 grams
1Tbspgranulated sugar12 grams
2Tbspbutterdiced (and cold!) (28 grams)
Soak raisins with brandy in a small bowl for 20-30 minutes.
In another bowl, combine all dry ingredients until well mixed.
Add diced butter. Use a pastry blender (or two forks) to mix until a cornmeal-like texture is created.
Add buttermilk and brandy-soaked raisins; stir until completely absorbed. (Dough will be very sticky.)
Turn dough onto a floured countertop and gently fold. (Do not overmix this dough. You may need a small amount of additional flour if the dough is too sticky to fold.)
Form dough into a small, round ball and cut a deep cross in the top.
Place dough on a sheet pan and bake at 375 for 35-40 minutes.
It's important to use a soft wheat flour for this recipe, such as pastry or cake flour. The additional gluten in all-purpose flour or bread flour is not ideal for Irish Soda Bread.If you don't have pastry flour, you can substitute 1.5 cups + 2 Tbsp of all-purpose flour and 2 Tbsp + 1/2 tsp of cornstarch. Just mix the all-purpose flour and cornstarch together and sift three times. (Yup, three times.)If you warm the brandy in the microwave slightly (10-12 seconds), it will help the raisins absorb the brandy faster.