American-Style Soda Bread with Raisins and Caraway

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Appears in Cook's Illustrated March/April 1997

For bread with a moist, flavorful crumb and a crisp, tender crust, use both cake flour and all-purpose flour and go light on the buttermilk.

SERVES Yields 1 loaf

TIME 1¼ hours, plus 30 minutes cooling

American-Style Soda Bread with Raisins and Caraway

WHY THIS RECIPE WORKS

When developing our Irish soda bread recipe, our first tests focused on flour. A loaf made with all-purpose flour produced a doughy, heavy bread with a thick crust. To soften the crumb, we added some cake flour to the mix, and this made a d...

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