Irish Soda Bread

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Nothing personifies Irish food and St. Patrick’s Day like Irish soda bread. Neither savory nor sweet this raisin studded bread is incredibly simple yet unforgettably good. I would describe both the taste and texture as being similar to a scone. And best of all it is incredibly easy to make.

There are many recipes out there for this classic bread but my favorite is this one from Simply Recipes. So in honor of St. Patrick’s Day go ahead and bake up a loaf, or two. Eat it as is or my preferred way, toasted until warm then slathered with butter. Yum!

IRISH SODA BREAD

4 to 4 1/2 cups flour

1 Tbsp sugar

1 teaspoon salt

1 teaspoon baking soda

4 Tbsp butter

1 cup raisins

1 large egg, lightly beaten

1 3/4 cups buttermilk

  • Preheat oven to 425°.
  • In a large mixing bowl, whisk together 4 cups of flour, the sugar, salt, and baking soda.
  • Using your fingers or a pastry blender, work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.
  • Make a well in the center of the flour mixture. Add the beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
  • Dust your hands with a little flour and then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Be careful not over-knead the dough.
  • Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough).
  •  Transfer the dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet).
  • Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape.
  • Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes or until a skewer inserted into the center of the bread comes out clean.
  • Remove the pan  from the oven and let the bread sit for 10 minutes before moving it to a rack to cool briefly.
  • Serve the bread warm, at room temperature, or sliced and toasted.

Yields 12-16 slices

 

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