Wednesday, March 16, 2011

Irish Soda Bread

Last weekend my friends Liz and Sandy took Claire and me out for our birthday breakfast to the Jonesville Store, in Jonesville, New York.  For locals, it's about a mile west of exit 10 on I-87, the Northway.  Our breakfasts were delicious.  I had an omelet with roasted red peppers, artichoke hearts, diced potatoes, and cheddar cheese.  On the side was toasted sour dough bread.  My friends ordered cranberry walnut pancakes that were light and fluffy.  Everything was delicious.  It's a casual and easy place to go for breakfast.  Orders are placed at the cash register and the staff delivers right to your table.  I'll go back again.

Claire took this photo of us (Sandy, Jeannie, Liz) Katie's wedding, Oct. '05

After breakfast, we decided to head south down I-87 to Latham to visit the new Fresh Market.  It's a beautiful store, similar to Whole Foods or an upscale Trader Joe's.  I liked it, alot.  Liz bought me a loaf of Irish soda bread and a block of real Irish butter.  When I got home later that day (after working that afternoon) Katie had a full Irish dinner cooking in her dutch oven (the dutch oven I covet!).  She made corned beef and cabbage with carrots, turnips, and potatoes.  It was delicious.  The Irish soda bread was a nice addition to the meal.

Here's a recipe for Irish Soda Bread.  It is very highly rated on  I've made a few changes based on reviewers' suggestions.  I'm baking it tonight.

adapted from

3 cups all-purpose flour
1 tablespoon baking powder
2/3 c. granulated sugar
1 tsp. salt
1 tsp. baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 c. butter melted
3/4 c. raisins
optional:  2 tbsp. caraway seeds
3 tbsp. brown sugar/1 tsp. cinnamon mixture for topping

Preheat oven to 325 degrees F.  Grease a 9x5 loaf pan or two smaller loaf pans - or - line a cookie sheet with parchment paper.

Combine flour, baking powder, sugar, salt and baking soda.  Blend egg and buttermilk together, and add all at once to the flour mixture.  Mix just until moistened.  Stir in butter.  Fold in raisins or caraway seeds.  Pour into prepared pan - OR - flour hands and shape into a round loaf on parchment-lined cookie sheet.  Sprinkle tops with brown sugar/cinnamon mixture.  Let sit for 30 minutes to an hour to allow the leavening agents to do their thing.

Bake for 65-70 minutes, or until a toothpick inserted in the center comes out clean.  Cool on wire rack.  Wrap in foil for several hours, or overnight, for best flavor.

Original Recipe:


  1. That sounds like a great place for breakfast! I also recently had Irish bread for the first time, and thought it was delicious. How does the Jonesville store compare to Max London's?

  2. Reminds me of home although I don't think I have ever had it with cinnamon.