Potato Soda Bread

  • 45 m
  • ·
  • 8 Servings
  • ·
  • Print


- 8 Servings +


Preheat oven to 400°F.

Soak raisins in warm water for 5 minutes, set aside. Strain.

In a medium bowl whisk together mashed potatoes and buttermilk until no lumps remain.

In a large bowl combine flour, salt, baking soda, baking powder and sugar. Add in butter and mix with your hands or a pastry cutter until the mixture has the consistency of cornmeal. Stir in raisins and caraway seeds.

Make a well in the center of the dry ingredients, add the potato-buttermilk mixture and stir gently to combine.

Turn dough onto a lightly floured surface and knead 8 – 10 times. Form into a round loaf.

Place loaf onto a parchment paper lined baking tray. Score top of the bread with a knife, bake for 28 – 32 minutes or until golden. Remove from oven and serve warm or room temperature with wild blueberry lavender jam.

Chef Tip:

To make a substitute for buttermilk, stir together 1 tbsp white vinegar and 1 cup whole milk. Let sit for 10 minutes to sour before using.