In keeping with the season, I thought I’d share my favorite recipe for Irish Soda Bread. Every time I make this bread, I chastise myself for not making it throughout the year. Let’s face it, no one said you could only eat it for St. Patty’s Day. Right?
PREHEAT THE OVEN TO 425 degrees
4 to 4 1/2 cups of all purpose flour, reserve the 1/2 cup for kneading
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoon butter, softened
2 teaspoons vanilla
1 cup raisins or currants
1 large egg, slightly beaten
1 3/4 cup buttermilk. If you don’t have buttermilk, using regular whole milk is fine.
In a large bowl, whisk the dry ingredients together, then add the softened butter and work the mixture with your fingers until the flour mixture is soft and crumbly.
Combine wet ingredients together and mix, then pour over the flour mixture and stir until you incorporate the liquid into the dough. Dough will be sticky. Transfer the dough to a lightly floured surface. Use the remaining flour, just a little at a time, until you have a nice round ball of dough.
Press in a lightly greased 9″ cast iron skillet. Score the top with a cross and bake for 35-40 minutes. This recipe makes one large loaf.
Erin go bragh!