• Prep Time: NA
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Soda Bread with Rosemary & Raisins

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Category: Desserts

 Ingredients List

  • 1. 250 g plain white (all-purpose) flour, plus extra for dusting
  • 2. 1/2 tsp bicarbonate of soda
  • 3. 1/2 tsp salt
  • 4. 2-3 fresh rosemary stalks
  • 5. 200 ml (4/5 cup) buttermilk
  • 6. 50 g (1.8 oz) raisins


1. Preheat your oven to 200 C (400 F) temperature and line a baking tray with parchment paper or silicone mat.
2. In a large bowl, sieve together the flour, bicarbonate of soda and salt. Mix in the finely chopped rosemary, raisins and stir in the buttermilk to form a slightly sticky dough. I warn you, the dough will be quite sticky, but try to restrain from adding more flour; work it just as much as needed to shape into the ball, so that in the end you will get very soft bread that will rather melt in your mouth than be impossible to bite into and chew.
3. Tip the dough onto a lightly floured surface and shape it quickly into a ball.
4. Carefully transfer the ball on the baking tray, flatten a little bit with your hand and, using a sharp lightly floured knife, mark into quarters, cutting deeply through the bread, almost but not quite through to the base. Dust with a little bit of flour.
5. Bake for about 30 minutes or until the loaf is cooked through - it should be golden brown and sound hollow when tapped on the base. Leave it to cool on a wire rack.
6. This bread is best used withing a day, cause later on it will lose its tenderness; though it might be retrieved if you sliced the bread and toasted lightly.
7. Once baked, soda bread is also very susceptible to freezing. Just keep in mind that in order to freeze the freshness, is is best to do that as soon as the bread is cool enough to be wrapped in a cling film or freezer bag and placed in a freezer. After removing from the freezer, you can either leave the bread to thaw at room temperature for a couple of hours and then warm it up in the oven for a few minutes, or you can simply shortcut everything by profitting from the microwave defrost program.

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