Irish Spotted Dog is a quick and easy soda bread made with raisins or dried fruit. I make this bread every year to eat with our traditional corned beef and cabbage dinner for St Patrick’s Day. My variation has dried cranberries in it and feel free to make it your own by adding whatever dried fruit you prefer.
This is a very simple, easy dough and, when mixing it up, try not to touch it too much. Just knead it enough to incorporate all the ingredients together and form the loaf. I treat it like I’m making biscuits and try to keep some of the butter pieces whole throughout the dough.
The dough formed into a round loaf and the ‘X’ cut on top before going into the oven.
This Irish Spotted Dog is delicious served warm from the oven, spread with butter. The leftovers are wonderful toasted up the next morning and served with jam or turned into Cranberry Irish French Toast with Whiskey Butter.
Personally I like the second option because, duh, it’s french toast. Sugar on top of sugar for breakfast? Yes, please, and I’ll have seconds with my first serving.
Enjoy making this super easy and quick version of Irish Spotted Dog bread and please let me know how you like it in the comments!
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup dried cranberries or raisins
- 3 Tb unsalted butter chilled and cut into small pieces
- 3/4 cup plain yogurt
- 1 egg lightly beaten
- 1-2 Tb milk if needed to moisten
Preheat oven to 375 degrees.
Sift together flour, sugar, baking powder, and baking soda. Mix in the butter into the flour mixture with a pastry cutter or use fingers. Add dried cranberries or raisins and mix until thoroughly combined. Set aside
Mix together yogurt and egg in small bowl. Pour egg mixture into flour mixture and stir well. Knead together lightly with hands to form a round loaf, adding tablespoon(s) of milk if needed to moisten the dough. Place loaf on parchment paper or silpat lined cookie sheet. Take a knife and lightly cut an 'X' on the top of loaf. Bake for 35-40 minutes, or until loaf sounds hollow when tapped on top.
Transfer loaf to wire rack and let cool at least 5 minutes before cutting into slices.