Raglan Road Irish Soda Bread Recipes

Sunday

Raglan Road Irish Soda Bread Recipes

Raglan Road Pub and Restaurant in Disney Springs is known for its festive atmosphere and traditional Irish foodie fare. One of the most irresistible dishes is the Irish Soda Bread.

Every year about this time I make sure I either make or purchase Irish Soda Bread. Our local Wegman's bakery had just made fresh loaves when I walked in so it was a buy for me this St. Patrick's Day.

The amazing chef behind the traditional recipes served at Raglan Road is Chef Kevin Dundon. Here he is in this video showing us just how we can create Irish Soda Bread in our own home.
What better way to celebrate St. Patrick's Day!
Need a little more kick in your Soda Bread? Check out this wonderful Irish Brown Bread with Guinness Reduction recipe from Disney Parks.
I like to make Irish Soda Bread at home with raisins for sweetness and Kerrygold Irish Cream Butter for added richness.

Irish Soda Bread

Ingredients:
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice (I use 4 tablespoons of Kerrygold Irish Butter)
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
optional: 1 cup dried currants or raisins, a sprinkle of caraway seeds
Directions
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants or raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.

Knead the dough on a well-floured board or marble slab to form a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.

Bake for 45 to 55 minutes. Tap the top of the loaf, it should sound hollow.

Cool on a baking rack. Serve warm or at room temperature.
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