Soda Bread



  • 4 cups of all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 egg, beaten
  • 4 tbsp butter, room temperature
  • 1 cup raisins
  • 1 3/4 cups buttermilk (30 mL lemon juice topped with milk to the 1 3/4-cup line)



  1. In a large bowl, whisk the flour together with the sugar, salt, and baking soda.
  2. Work the butter into the flour mixture using your fingers until it resembles coarse meal.
  3. Next, add in the beaten egg and buttermilk to the middle of the dry mixture and mix with a wooden spoon until the dough is too stiff to stir.
  4. Gather the dough using floured hands and shape it into a rough ball.  Add up to 1/2 cup flour to ensure that the flour is more sticky, shaggy dough rather than resembling batter.
  5. Transfer the dough to a lightly floured surface and work it into a round loaf just until it is moistened, but not too much that the bread ends up tough.
  6. Preheat oven to 425 F, and lightly grease a cast-iron skillet.
  7. Transfer the dough to a cast-iron skillet, and mark the top with an “X” shape that is 1.5 inches deep
  8. Bake the bread in the preheated oven for about 35 – 45 minutes, until the bread is golden brown and the bottom sounds hollow when tapped.
  9. Remove the skillet from the oven and set it out to cool for about 5 – 10 minutes before serving.

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