Best Raisin Soda Bread

A loaf with deep Irish roots, this raisin soda bread needs no yeast and no rising time. It leavens the old-country way, on the reaction between tangy buttermilk and baking soda, which begins lifting the dough the moment the two meet. That is why soda bread comes together so quickly and tastes best the day it is baked.

Sweet raisins and a tablespoon of caraway seeds give it the classic spotted-dog character, the raisins for little bursts of sweetness and the caraway for a gentle savory, licorice-like note. Buttermilk lends both the acidity that activates the soda and a soft, tender crumb.

Mix it just until it comes together; soda bread turns tough if overworked. Sliced thick and spread with good butter, it is a teatime treat and a St. Patrick’s Day fixture.

Kitchen Tips

• Mix and bake promptly. The baking soda and buttermilk start reacting right away, so you don’t want to lose that lift.
• Handle the dough as little as possible; overmixing develops gluten and toughens the loaf.
• Toss the raisins with a little of the flour so they spread through the dough instead of sinking.
• Soda bread is best the day it is made; freeze slices to keep them fresh longer.

Variations

• Leave out the caraway for a plain raisin soda bread, or add orange zest.
• Swap the raisins for currants, sultanas, or dried cranberries.
• Brush the warm loaf with melted butter for a softer crust.