Name: Lyons-Dooley Irish Soda Bread
Prep time: 10 min
Cook time: 1 h 15 min
Yield: 10 servings
Ingredients: 3 Cups all purpose flour; 3 Tsp. Baking powder; 1/2 Tsp. Kosher Salt; 1/4 Tsp. Baking soda; 1 1/4 Cups of sugar + 1 tablespoon; 1 Cup Raisins; 1 Tsp. Caraway Seeds; 3 Eggs; 1 Pint Sour cream (2 cups); 1 Stick of butter (1/2 Cup)+ one tablespoon melted; Cooking spray

YIELDS:

10 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

1 hours 15 mins

TOTAL TIME:

1 hours 25 mins

ingredients

3 Cups all purpose flour

3 Tsp. Baking powder

1/2 Tsp. Kosher Salt

1/4 Tsp. Baking soda

1 1/4 Cups of sugar + 1 tablespoon

1 Cup Raisins

1 Tsp. Caraway Seeds

3 Eggs

1 Pint Sour cream (2 cups)

1 Stick of butter (1/2 Cup)+ one tablespoon, melted

Cooking spray

DIRECTIONS

1. Preheat the oven to 350 degrees. Spray a 9 inch x 5 inch loaf pan with cooking spray and put to the side.

2. Mix the flour, baking powder, salt, baking soda, 1 1/4 cups of sugar and caraway seeds in a large bowl of a standing mixer.

3. Add the eggs, sour cream and all the melted butter except for one tablespoon. Mix well.

4. Stir in the raisins until fully incorporated into the batter.

5. Pour the batter into the prepared loaf pan. Drizzle the top of the loaf with the remaining tablespoon of melted butter and sprinkle with the tablespoon of sugar.

6. Bake for 1 hour and 15 minutes until golden brown and cooked through. Test doneness by inserting a toothpick into the middle of the loaf. If it comes out clean, the bread is ready. It there is any batter sticking to the toothpick, let it cook a couple of minutes longer.

7. Let it cool in the pan for 15 minutes. Run a knife between the loaf and the pan to loosen the sides and ensure it comes out of the pan clean. Flip the loaf out of the pan and let it cool on a rack. Serve warm or at room temperature with plenty of butter. Enjoy!

NOTE: A big shout out to Keith and Chrissy for sharing the family recipe. The recipe started with Chris’s mom, Jane, and was handed down to Chris and Keith who makes it every year for St. Paddy’s day. They passed it on to their kids and slipped it to me when no one was looking!! Thanks, guys!

As soon as I read the recipe, I knew this would be super moist due to all the sour cream and butter. It also read more like a cake and indeed it does have that texture. It is absolutely delicious! This is the perfect bread/cake for dessert, as a snack or as a breakfast bread with tea. I loved it.

I loved it so much that I created a second recipe, Bailey’s Irish Parfait using the left over bread. The family went nuts over that too (it is all about this bread). So, if you make a loaf, be sure to save some for the dessert too.

I loved this recipe so much that I’ve added it to the blog and to my St. Paddy’s Day menu this year. Be sure to check out that menu and other St. Paddy’s Day menus here.

Thanks again for sharing, I know everyone is going to love it!

Lyons-Dooley Irish Soda Bread

ingredients

DIRECTIONS

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