In honor of the upcoming St. Patrick’s Day and my Irish heritage (while a lot of my ethnic heritage is German, I do have a bit of Irish since my mom’s maiden name was Kelly), I recently made some Irish Soda Bread. I have made this recipe for a number of years and found it to be one of my favorites after making a few tweaks. Unlike a lot of Irish Soda Bread recipes, it is not dry and crumbly and does not contain caraway seeds. Instead it is a sweet bread that makes a delicious toast for breakfast.
Irish Soda Bread
4 cups all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1 tsp baking powder
1/3 cup unsalted butter melted
1 1/2 cups of buttermilk
1 large egg, lightly beaten
1 cup and a handful of raisins
(If you can find jumbo raisins or baking raisins they work best as they don’t get too dehydrated upon baking)
- Heat oven to 350 degrees. Grease a 9 to 10 inch cast iron skillet or a large baking sheet.
- Combine flour, sugar, baking soda, baking powder and salt in a large bowl; make a well in the center. In a smaller bowl, combine melted butter, buttermilk and egg. Add the liquids to the dry ingredients, pouring it into the well and stirring to form a soft dough. Add raisins and mix lightly.
- Transfer batter to skillet, shaping into a ball. Or, with lightly floured hands, shape it into a ball on a baking sheet. Slash an “X” across the top (it wards off the devil). Bake until set, 50 to 60 minutes.
Toast and enjoy with some Irish butter.
Happy (almost) St. Patrick’s Day.! –June
(He does not look too pleased to be “Leprechauned”)