Around ten years ago I took a vacation in Ireland, spending days driving in and around Western Ireland. I still have vivid memories of bright green hills, muddy bogs, sheep with the scariest eyes, massive downpours, happy raucous pubs, learning to sing Dona Nobis Pachem in round, the freshest cream imaginable, and heavenly Irish bread that seemed to accompany almost every meal.

It appears everyone has their favorite Irish soda bread recipe. Some with caraway seeds, some with raisins, some with both, some with neither. The essential ingredients in a traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread’s leavening. This soda bread is a slightly fancied up version of the Irish classic, with a little butter, sugar, an egg, and some raisins added to the base. Note that soda bread dries out quickly so is only good for a day or two. It is best eaten freshly baked and warm or toasted.

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