Today we share not one but two Irish Soda Bread recipes.
“But Chris, there are tons of Irish Soda Bread recipes on the net. Why don’t you just give us one?”
Because these are family recipes. And when it comes to family recipes, it ain’t that simple!
Just like at Thanksgiving, where Rachel and I battle over whose family stuffing is better (totally mine), we each favor our own families Irish Soda Bread recipes. So we’ll share them both, and let you decide which you like. This way, everyone is happy, right?
The Collins recipe is from Rachel’s side, her Mom’s, and the Murphy recipe comes from my side, my Aunt Marie’s (fun fact: my Uncle Mike, her husband, was born on St Patrick’s Day. So there ya go).
Which recipe did we make and feature below? I could tell you, but what’s the fun in that! But truth be told, both recipes are tasty so you can’t go wrong.
We baked a loaf of this bread up over the weekend and ended up making lunch out of it, it was just too good to pass up. Even Baby Boy was enjoying it (raisins removed for him of course).
Mix the flour, salt, and raisins, then cut in the Crisco.
In a separate bowl, combine the buttermilk and baking soda, then add to the flour mixture and mix well.
Divide dough into 2 and place on a sprayed/buttered cookie sheet. Bake at 375 for 10 minutes then reduce oven temperature to 325 and continue baking 20 minutes. Time might vary so check with a toothpick or dry spaghetti noodle, which should come out clean.