|Simply perfect Irish Soda Bread|
I had posted my tried and true soda bread recipe here a few years ago. It’s one I’ve been making for more than 25 years! This year I thought I’d change it up! I’ve clipped and saved so many Soda Bread recipes through the years, so it was time to give one of them a try! The one I chose is from Epicurious and it was perfect!
On this St. Patricks Day I share, with all my Irish and not so Irish friends, an Old Irish Blessing! Happy St. Patricks Day Everyone!!
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
|Mix all the dry ingredients|
|Cut in the butter until you get a cornmeal consistency|
|Add buttermilk and mix|
|Gather into a ball and place in a greased pan…cut a cross into the dough, sprinkle with sugar|
|Bake at 375〫for 40 minutes|
Irish Soda Bread
adapted from Bon Appétit
Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins
1 teaspoon of caraway seeds, crushed
Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar. (I used half)
Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.