Irish Soda Bread with Maple Butter

By Marge Perry & David Bonom
Score a cross in the top of the dough before baking to make the traditional cross shape, which is supposed to keep evil away.
  • Cuisine: Irish
  • Course: Side Dish


  • All Purpose Flour
  • Baking soda
  • buttermilk
  • caraway seeds
  • Golden Raisins
  • Irish Soda Bread:
  • Maple Butter:
  • Maple Syrup
  • Raisins
  • Salt
  • sugar
  • unsalted butter
  • Whole wheat flour


  1. For the Irish Soda Bread, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  2. Combine the flours, sugar, baking soda, caraway seeds and salt in a large bowl. Stir in the raisins. Add the buttermilk and mix with a rubber spatula or wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead it 6 to 7 times until it comes together. Form the dough into an 8-inch diameter ball and transfer to the baking sheet. With a sharp or serrated knife slash a 1/2-inch deep cross on the top of the dough and transfer to the oven. Bake until the bread is golden brown and the loaf sounds hollow when tapped, 40 to 45 minutes. Cool on a wire rack at least 20 minutes before slicing. Serve with maple butter.
  3. For the Maple Butter, whisk the butter and maple syrup in a bowl until well combined. Transfer to bowl and serve with Irish soda bread.