Soda Bread with Raisins 葡萄干苏打面包

by Angie Liew
Soda Bread With Raisins

A basic soda bread contains just 4 ingredients: flour, baking soda, salt and buttermilk. However, this plain soda bread has been transformed into a lovely golden brown soda bread with raisins by adding a touch of sugar, some golden raisins and butter. The creamy texture of the buttermilk makes this soda bread all so tender. This soda bread is best made the day before or several hours before serving as it tastes best after sitting for a few hours.

 

Soda Bread With Raisins

 

Soda Bread With Raisins

Soda Bread With Raisins

 

Print Recipe
Print Recipe
Soda Bread with Raisins 葡萄干苏打面包
By Angie Liew of Huang Kitchen
This loaf of soda bread is wonderfully soft and moist. The raisins added make this bread so irresistible. It is extremely quick and easy to make too.
Serving For
1loaf
Prep Time
15minutes
Passive Time
30minutes
Cook Time
70minutes
Serving For
1loaf
Prep Time
15minutes
Passive Time
30minutes
Cook Time
70minutes
Ingredients
Change Servings?
loaf
Change Unit?
Change Servings?
loaf
Change Unit?
Instructions
  1. First have ready all the ingredients needed to make this bread.
    First have ready all the ingredients needed to make this bread.
    First have ready all the ingredients needed to make this bread.
    First have ready all the ingredients needed to make this bread.
  2. Preheat oven to 165 degree C (325 degree F).
    Preheat oven to 165 degree C (325 degree F).
    Preheat oven to 165 degree C (325 degree F).
    Preheat oven to 165 degree C (325 degree F).
  3. Then grease a 9 x 5 inch loaf pan with melted butter or baking spray and set it aside.
    Then grease a 9 x 5 inch loaf pan with melted butter or baking spray and set it aside.
    Then grease a 9 x 5 inch loaf pan with melted butter or baking spray and set it aside.
    Then grease a 9 x 5 inch loaf pan with melted butter or baking spray and set it aside.
  4. In a large mixing bowl, add in the sifted flour.
    In a large mixing bowl, add in the sifted flour.
    In a large mixing bowl, add in the sifted flour.
    In a large mixing bowl, add in the sifted flour.
  5. Then add in the baking powder.
    Then add in the baking powder.
    Then add in the baking powder.
    Then add in the baking powder.
  6. Followed by sugar.
    Followed by sugar.
    Followed by sugar.
    Followed by sugar.
  7. And salt as well as baking soda.
     And salt as well as baking soda.
    And salt as well as baking soda.
     And salt as well as baking soda.
  8. Using a whisk, mix all the dry flour ingredients together.
    Using a whisk, mix all the dry flour ingredients together.
    Using a whisk, mix all the dry flour ingredients together.
    Using a whisk, mix all the dry flour ingredients together.
  9. Then add in the raisins.
    Then add in the raisins.
    Then add in the raisins.
    Then add in the raisins.
  10. Mix the raisins into the flour mixture and set aside.
    Mix the raisins into the flour mixture and set aside.
    Mix the raisins into the flour mixture and set aside.
    Mix the raisins into the flour mixture and set aside.
  11. In a separate mixing bowl, lightly beat in one egg.
    In a separate mixing bowl, lightly beat in one egg.
    In a separate mixing bowl, lightly beat in one egg.
    In a separate mixing bowl, lightly beat in one egg.
  12. Then gradually add in the buttermilk.
    Then gradually add in the buttermilk.
    Then gradually add in the buttermilk.
    Then gradually add in the buttermilk.
  13. Whisk the egg and buttermilk together until well combined.
    Whisk the egg and buttermilk together until well combined.
    Whisk the egg and buttermilk together until well combined.
    Whisk the egg and buttermilk together until well combined.
  14. Pour the WET egg and buttermilk mixture all at once into the DRY flour mixture.
    Pour the WET egg and buttermilk mixture all at once into the DRY flour mixture.
    Pour the WET egg and buttermilk mixture all at once into the DRY flour mixture.
    Pour the WET egg and buttermilk mixture all at once into the DRY flour mixture.
  15. Using a wooden spoon or spatula, stir the batter until it's just moistened.
    Using a wooden spoon or spatula, stir the batter until it's just moistened.
    Using a wooden spoon or spatula, stir the batter until it's just moistened.
    Using a wooden spoon or spatula, stir the batter until it's just moistened.
  16. Then stir in the melted butter. Blend the batter well but do not over mix.
    Then stir in the melted butter. Blend the batter well but do not over mix.
    Then stir in the melted butter. Blend the batter well but do not over mix.
    Then stir in the melted butter. Blend the batter well but do not over mix.
  17. Pour the moistened batter into the prepared loaf pan. Leave to sit at room temperature for 30 minutes. This can create an airier loaf.
    Pour the moistened batter into the prepared loaf pan. Leave to sit at room temperature for 30 minutes. This can create an airier loaf.
    Pour the moistened batter into the prepared loaf pan. Leave to sit at room temperature for 30 minutes. This can create an airier loaf.
    Pour the moistened batter into the prepared loaf pan. Leave to sit at room temperature for 30 minutes. This can create an airier loaf.
  18. Then place the loaf pan into the preheated oven.
    Then place the loaf pan into the preheated oven.
    Then place the loaf pan into the preheated oven.
    Then place the loaf pan into the preheated oven.
  19. Bake for about 65 to 70 minutes until cooked through and a toothpick inserted in the centre comes out clean.
    Bake for about 65 to 70 minutes until cooked through and a toothpick inserted in the centre comes out clean.
    Bake for about 65 to 70 minutes until cooked through and a toothpick inserted in the centre comes out clean.
    Bake for about 65 to 70 minutes until cooked through and a toothpick inserted in the centre comes out clean.
  20. Remove the loaf pan from oven to cool on wire rack.
    Remove the loaf pan from oven to cool on wire rack.
    Remove the loaf pan from oven to cool on wire rack.
    Remove the loaf pan from oven to cool on wire rack.
  21. Then remove the bread from loaf pan onto cooling rack.
    Then remove the bread from loaf pan onto cooling rack.
    Then remove the bread from loaf pan onto cooling rack.
    Then remove the bread from loaf pan onto cooling rack.
  22. Wrap the loaf with foil and set aside overnight for the best flavour.
    Wrap the loaf with foil and set aside overnight for the best flavour.
    Wrap the loaf with foil and set aside overnight for the best flavour.
    Wrap the loaf with foil and set aside overnight for the best flavour.
  23. This loaf of soda bread has a dense consistency with a tender, slightly moist interior and is a perfect choice for serving with soup, chili or stew.
    This loaf of soda bread has a dense consistency with a tender, slightly moist interior and is a perfect choice for serving with soup, chili or stew.
    This loaf of soda bread has a dense consistency with a tender, slightly moist interior and is a perfect choice for serving with soup, chili or stew.
    This loaf of soda bread has a dense consistency with a tender, slightly moist interior and is a perfect choice for serving with soup, chili or stew.
  24. This soda bread has such a soft, moist and crumbly texture and is absolutely perfect when sliced and spread with butter too.
    This soda bread has such a soft, moist and crumbly texture and is absolutely perfect when sliced and spread with butter too.
    This soda bread has such a soft, moist and crumbly texture and is absolutely perfect when sliced and spread with butter too.
    This soda bread has such a soft, moist and crumbly texture and is absolutely perfect when sliced and spread with butter too.
Notes

You can test that the bread is fully baked by tapping the bottom of the pan - it should sound hollow.

This bread is a soft dough, so you must use a bread pan to bake, unlike other soda breads that you can shape into a loaf.

The key to a good soda bread is not to over mix.

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