Cinnamon and Raisin Soda Bread

Instructions

1. 1

   Preheat your oven to 200°C and lightly grease a round baking tin or line a baking sheet with parchment paper.

   Tip: A preheated oven ensures even baking and a better rise in your soda bread.

2. 2

   In a large mixing bowl, sift together the flour, bicarbonate of soda, salt, and ground cinnamon to distribute the leavening agent evenly throughout.

   Tip: Sifting aerates the flour and prevents lumps in your finished bread.

3. 3

   Stir in the caster sugar and raisins, making sure the raisins are coated in the flour mixture so they don't clump together.

   Tip: Coating raisins in flour helps distribute them evenly throughout the dough.

4. 4

   Make a well in the centre of the dry ingredients and pour in the buttermilk gradually, mixing gently with a wooden spoon until a soft, shaggy dough forms. Do not overmix.

   Tip: Soda bread benefits from minimal mixing—overworking develops gluten and makes the crumb tough.

5. 5

   Turn the dough out onto a lightly floured surface and shape it gently into a round loaf about 20 cm in diameter. Avoid kneading; handle it as little as possible.

   Tip: Keep your hands light and your movements gentle for a tender crumb.

6. 6

   Place the loaf on your prepared tin or baking sheet and use a sharp knife to score a deep cross on the top, cutting about halfway through the loaf.

   Tip: The cross is traditional and helps the bread cook evenly by allowing steam to escape.

7. 7

   Brush the top lightly with melted butter, then bake in the preheated oven for 40-45 minutes until golden brown and the bread sounds hollow when tapped on the bottom.

   Tip: Test doneness by tapping the bottom—it should sound like a drum rather than a thud.

8. 8

   Cool the bread on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature with butter and jam if desired.

   Tip: Letting it cool allows the crumb to set properly so it won't be gummy when sliced.