Cinnamon Raisin Soda Bread

Making bread has always intimidated me. The raising, the waiting, the yeast. I was so intimidated, in fact, that I didn’t even consider the types of bread that don’t have those requirements. I’d been eyeing soda bread for a few weeks and finally decided to bite the bullet last weekend, just in time for St. Patrick’s Day. This isn’t any one recipe that I came across, but a conglomeration of several with a few of my own twists. The end result didn’t turn out as round as I would have liked, but the flavor more than made up for it. And that’s all that really counts in my kitchen.

Cinnamon Raisin Soda Bread

• 3 C all-purpose flour
• 1 C wheat flour
• 1 tsp salt
• 3 Tbsp sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• 4 Tbsp cold butter, diced
• 1 C raisins (I used golden)
• 2 C buttermilk
• 1/2 tsp vanilla
• 2 eggs
• cinnamon + sugar for topping

Preheat oven to 425 degrees and grease your dutch over or baking sheet. Combine flours, salt, sugar, cinnamon and baking soda in a large bowl. Cut in diced butter with a pastry cutter or fork until incorporated. Mixture will be mealy. Add raisins and toss to coat. Add buttermilk milk and vanilla with the dry ingredients. Add 1 beaten egg as well. Mix together with a wooden spoon or sturdy spatula. Turn out onto floured surface and knead until dough just comes together (don’t over handle). Form dough into a ball and place in dutch oven or onto baking sheet. Score bread with an “X” on top using a serrated knife. Brush with the second beaten egg and sprinkle generously with cinnamon sugar. Bake for 35 minutes or until golden brown. Once done, remove and let cool on a wire rack. I served mine with a generous pat of Kerrygold butter and oh my word.