Whenever St. Patrick’s Day comes around, I see different recipes for Irish Soda Bread and I finally decided to try making it this year. I found a recipe at Kraft that sounded good and it looked pretty easy, too. I modified it slightly and was happy with how it turned out! It has a lightly sweet taste that kind of reminds me of a scone. I think it’s great with butter and jam, although it’s also good without anything on it because the raisins in the bread and the sugar sprinkled on top give it a lightly sweet taste. If you don’t have time to make it for St. Patrick’s Day, it’s a great recipe to keep in mind for brunch any time of the year!
IRISH SODA BREAD by NancyCreative, slightly adapted from KraftRecipes.com
Makes 1 round loaf
- 3 1/4 cups unbleached flour
- 1/3 cup plus 1 Tablespoon sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small chunks
- 1 1/3 cups buttermilk
- 3/4 cup golden raisins
Preheat oven to 350˚F. Grease or spray a baking sheet with cooking spray; set aside.
Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add buttermilk and raisins; stir just until moistened.
Place dough on lightly floured surface; knead 10 times. Shape dough into a 2 1/2″ thick slightly dome-shaped round; place on prepared baking sheet. Cut a 1/2″ deep “X” in top of dough and sprinkle with remaining sugar.
Bake at 350˚F for 47 to 52 minutes or until loaf is golden brown and toothpick inserted in center comes out clean (I baked mine for 52 minutes and probably could have baked it a few minutes less). Remove from baking sheet to wire rack; cool completely before cutting into wedges and serve (this tastes great warm, too, so go ahead and serve it warm if you want–it just may not slice as easily).
NOTE: You can store leftover bread in a resealable plastic bag at room temperature for up to 24 hours; for longer storage, wrap bread tightly and freeze up to 2 months–thaw at room temperature before serving.
Have you made any special Irish recipes this year?