top of page

Irish Soda Bread

(by Melissa Jeanne Givey)


4 c. flour

1 c. sugar

3 t. baking powder

1 t. baking soda

1 t. salt

2 c. raisins

2 eggs (slightly beaten)

3 c. buttermilk*

2 T. melted butter

Preheat oven to 350 F.

Combine dry ingredients.

Combine liquid ingredients.

Add liquid to dry, and mix with a spoon.

Pour into a heavily greased 10-in. black iron (or heavy duty) skillet.

Bake for 1 hour.

Remove from oven and take it out of the pan immediately.

Let cool 1 hour before cutting.

*Aunt Jeanne recommends substituting 1 pt. plain yogurt for the 3 c. buttermilk.


(Read Cheaper By the Half-Dozen, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page