Pook's Pantry Recipe Blog

A Life in Food by real-life Chef Cheryl Bennett

Bread

How to make sweet Irish soda bread

This sweet Irish soda bread recipe is different than traditional soda bread, which is not sweet. It reminds me more of a scone in loaf form and it’s perfect with a thick layer of Irish butter, and a piping hot cup of strong tea.

sweet irish soda bread on cooling rack

Soda bread is just as synonymous with St. Patrick’s Day as corned beef and cabbage. This recipe was given to me by a lovely 86 year old Irish lass. I tweaked it slightly, but the heart of this recipe is hers.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Sweet Irish Soda Bread

This recipe is sweeter than most soda breads and a little cakier. There are many variations of soda bread out there. Most traditionally, it is not sweet and does not have raisins in it.

whole loaf of soda bread cooling on rack

I like this version, so it’s what I make and quite honestly, that is an integral part of cooking and baking as far as I’m concerned. 

If you are making something you like, you are more likely to cook or bake and isn’t that the point? Do what makes you happy, friends. This bread makes me quite happy.

How to make sweet Irish soda bread

This bread is very easy to make. First, cold Irish butter is cut into the flour mixture using a pastry blender. Then, raisins, golden raisins and currants are added.

Next, beat eggs and mix with milk. Then the egg mixture goes in and everything is mixed until it comes together. It is formed into a loaf and bakes for an hour.

This is not like baking traditional bread, where there is a rise and then punching it down to rise again. This is a quick bread recipe and as suggested by the name, comes together very quickly.

Sweet Irish Soda Bread with Raisins and Sultanas

If you tend to like barely sweet, in theory you should be able to reduce the amount of sugar to 1/2 cup without any major disasters. 

I haven’t done this, so I can’t be held responsible for the results! If you don’t care for raisins you can omit them or stick with all currants.

This bread is great the first day, a little less on the second and by by the third day: make toast. It makes a rather large loaf, so you could split the dough in half, reduce the baking time and just freeze the other one.

Of, if you’re like me and you tend to make enough to feed half the neighborhood, make someone’s day and share your golden, studded beauty with a few friends.

Best sweet Irish soda bread recipe

While I wouldn’t dream of calling this recipe the BEST, it is the best I’ve ever tasted. I love the sweetness in this bread, which could be served after dinner instead of a dessert.

However, these chocolate cupcakes with mint buttercream are perfect for a St. Patty’s Day dessert.

Pin it to your bread board

Yield: 16

Irish Soda Bread

sweet irish soda bread on cooling rack

A sweet Irish soda bread, perfect for enjoying with a cup of tea.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 4  c. AP flour, plus extra for board
  • 1 c. sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp. salt
  • 1/2 c. butter, cold, cut into cubes
  • 1/2 c. golden raisins
  • 1/2 c. raisins
  • 1/2 c. currants
  • 2 large eggs, beaten
  • 1 c. buttermilk

Instructions

  1. Preheat oven to 350.
  2. Sift together flour, baking powder, baking soda, salt and sugar.
  3. Set aside. 
  4. Using a pastry blender or food processor cut butter into flour mixture until pebble sized pieces remain. 
  5. Add raisins and currants into flour and butter mixture.  Toss to coat raisins in flour.
  6. Add milk and eggs, mix to combine (I don't recommend food processor here).  
  7. Dough will be sticky. Using floured hands, mold into a round or oblong loaf.  This is a quick bread and is not meant to be kneaded, take care not to overwork the dough.
  8. Place soda bread on baking pan lined with parchment paper in center of oven.
  9. Bake for 1 hour, remove from oven and place on cooling rack.
  10. Brush top of soda bread with butter while hot.
  11.  Let cool completely before cutting.

Notes

(because I lack patience, I sliced mine while it was still warm... It is better to wait until it has cooled completely before you cut into it)

Nutrition Information:

Yield:

16
Amount Per Serving: Calories: 408Saturated Fat: 4gCholesterol: 37mgSodium: 279mgCarbohydrates: 78gFiber: 2gSugar: 25gProtein: 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: Irish / Category: Bread
 

This post and recipe have been updated from the original publish date – 2/28/13

Tropical Coconut Bread Recipe

Tropical coconut bread is just the thing to turn an ordinary breakfast into a something special.  Coconut always reminds me of vacation and this bread is like a slice of paradise on a plate. This coconut loaf stays moist for days, which means you can enjoy it all week long.

tropical coconut bread slices on marble board

Tropical Coconut Bread

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How to Make Sage Onion Rolls

Sage onion rolls are perfect for your holiday table.  They are filled with a savory red onion mixture and adorned with fresh sage leaves, making them as pretty as they are tasty.

sage onion rolls on platter

Post contains affiliate links. If you make a purchase through the link, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

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Potato Dill Biscuits

Potato Dill Biscuits

Remember a few months ago when I went to a food conference and was assigned as brand ambassador for Idaho Potatoes?  They asked me to come up with a recipe using dehydrated potatoes and after bouncing around a few ideas, we settled on this biscuit.   Biscuits

When I was in the “testing phase” of this recipe, The Girl asked me why would I use dehydrated potato instead of leftover homemade mashed potato.  She had a good question and I figured if she was wondering that, someone else would be too.  Here’s the answer:
Other than Thanksgiving (when all of us make extra on purpose), when do you have extra mashed potato hanging around?  Not very often, I’m guessing.  Also, I don’t want to wait for the occasion to have them just to make these biscuits and furthermore, I don’t want to make them just to wait for them to get cold so I can make biscuits out of them.   All that being said, the biggest reason for using the dehydrated potato instead of leftover mashed:  THEY WORK BETTER!  I kid you not,  the biscuits are amazing.
If you’ve had potato bread or rolls, you know that sweet smell and soft, fluffy texture that can only be found by using potato. It works in breads, so it stands to reason that it would be great in a biscuit as well. And it is.

I wanted to flavor these biscuits with some kind of herb and dill was my first choice.  If you aren’t a fan of dill, swap it out for rosemary, thyme or whatever herbs you prefer.Potato Dill Drop Biscuits PP
The texture of the potato biscuit is fluffy and tender. The crust is beautifully golden and when you break them open, they smell of sweet, buttery mashed potato. You can’t beat that.

Potatoes do not have gluten (the protein that gives bread its chewy texture), so these biscuits remain tender and moist.  They are a smidge denser than regular biscuits, but are by no means heavy.  They are my new “go-to” biscuit.  They are easy as can be, because it is a simple drop biscuit, which means no rolling out and cutting dough.  I’ve made a rather big batch and froze about half of them to use in another recipe that will be coming soon!  I’ll give you a hint: breakfast.
I’m already planning ahead for the holiday season and these potato dill biscuits will be on our table this year. I can already imagine stuffing them with turkey for a little afternoon snack…
Potato Dill Biscuits PP
Thank you again, to Idaho Potato® for sponsoring this post! They are wonderful to work with and it allows me to share tasty recipes with you!

Potato Dill Biscuits

Potato Dill Biscuits

A simple and delicious drop biscuit.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1- 3.4 oz. package Honest Earth® buttery home-style dehydrated potatoes
  • 7 ounces all-purpose flour, about 1 ½ cups
  • 1 ½ tablespoons baking powder
  • 1 ½ teaspoons salt
  • ½ teaspoon white pepper
  • 2 large eggs + 1 yolk
  • ½ cup light cream + 2 tablespoons for brushing on top
  • 1 ½ sticks cold unsalted butter, diced
  • 1 tablespoon dill

Instructions

  1. Preheat oven to 425°F and line a sheet pan with parchment paper. Set aside.
  2. In a small bowl: combine cream, eggs and yolk. Whisk to combine thoroughly. Set aside.
  3. In the bowl of a stand mixer, with the paddle attachment: Combine flour and diced butter and let mixer run until mixture resembles coarse crumbs, about 4 – 5 minutes. Add dehydrated potatoes, baking powder, dill, salt and pepper.
  4. Mix for a few seconds until it is combined.
  5. Pour cream mixture into bowl of mixer and mix until just combined, do not overmix.
  6. Remove bowl from mixer and with a rubber spatula, fold dough from bottom of bowl to the top to make sure all of the flour mixture has been incorporated.
  7. Using a 3-ounce scoop, portion 8 biscuits onto the sheet pan. Brush tops with cream and sprinkle with coarse sea salt, if desired.
  8. Bake for 18 – 20 minutes, cool on pan for 10 minutes before moving to a cooling rack to cool completely.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Here are a few affiliate links to items used (and loved!) in this recipe.   Your price doesn’t change, but I get a few pennies if you purchase through the links below.

Sheet Pans
Parchment Paper
Kitchen Scale

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