This traditional Irish Soda Bread Recipe is SO easy to make (no kneading!) and goes perfectly with a heart beef or lamb stew, as well as a wonderful complement to a hearty soup!
In a large bowl, whisk together the flour, sugar, salt and baking soda until well combined.
Use a pastry cutter or large fork to incorporate the cold butter into the flour mixture until well-distributed and dry ingredients resemble clumpy sand.
Stir in the raisins and set aside.
In a small bowl or large measuring cup, beat together the buttermilk and egg until well-combined.
Make a well in the center of the dry ingredients and pour in the milk-egg mixture. Stir the wet ingredients into the dry ingredients until you're unable to stir anymore, then use your hands to continue kneading the dough, at least 2 minutes until no longer sticky and the dough forms a cohesive ball. (Avoid the desire to add more flour to the dough for at least a minute - it will be sticky at first but should become less sticky with kneading.)
Cut and bake
Place the ball of dough onto the prepared skillet or cookie sheet.
Use a sharp knife to cut a large X-shape in the center of the dough to allow steam to escape.
Bake for 45-55 minutes, until golden brown and an inserted toothpick comes out clean.
Video
Notes
Don't overmix the dough - it needs to be shaggy
Pat it into shape, don't knead it to make it smooth. Shaggy is GOOD!
Add cheddar and bacon bits to the dough - you'll have a non traditional loaf, but it will be delicious!