Irish Bread

This no-yeast bread comes together more like a quick cake than a traditional loaf. Butter and sugar get creamed first, then flour, baking powder, and salt go in alternately with milk. A full cup of raisins gets folded in at the end. That’s it. No kneading, no rising, no waiting around.

Alternating the dry and wet ingredients matters here. Dump all the flour in at once and you’ll overwork the batter trying to get the lumps out. Add it in thirds, alternating with the milk, and everything comes together smoothly with minimal mixing.

Baked in a square pan for an hour, it comes out golden with a crumb that’s somewhere between bread and pound cake. Slice it thick and spread with butter while still warm.

Pro Tips

• Cream the butter and sugar thoroughly until light and fluffy. This builds structure and keeps the bread tender.
• Don’t overmix once the flour goes in. Stir just until combined or the bread turns tough and dense.
• Check with a toothpick at 55 minutes. Every oven runs a bit different and overbaking dries it out.
• Plump the raisins in warm water for 10 minutes before adding if they’re dry. Drain well and pat dry first.

Variations

• Add 1 teaspoon of caraway seeds for a more traditional Irish flavor.
• Replace raisins with dried currants or chopped dried apricots for a different fruit character.
• Stir in 1 tablespoon of orange zest for a citrus-scented loaf that’s lovely with tea.