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Unlike a yeast bread, this famous Irish quick bread requires no long-rise. It's a perfect accompaniment to corned beef and cabbage or just smeared with Irish butter. Slideshow: More Bread and Biscuits Recipes 

Ian Knauer
September 2014

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© Ian Knauer

Recipe Summary

active:
15 mins
total:
3 hrs
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • In a medium bowl, stir together the flour, sugar, caraway seed, and 2 teaspoons salt. Stir in the raisins and the buttermilk until a dough forms. Transfer the dough to a floured surface and knead for 6 minutes. Form the dough into a disk and transfer to a parchment-lined baking sheet. Using a sharp knife, cut an X into the dough, then brush with the butter.

  • Bake the bread until golden and hallow-sounding when tapped, about 40 minutes. Let the bread cool completely, about 2 hours, then serve.

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