St. Patrick’s Day was this past Wednesday, and one of my favorite treats to celebrate this holiday is Irish Soda Bread. It reminds me of the top part of a muffin, crunchy on the outside and fluffy on the inside. Some versions do not have raisins, but I like to add raisins in mine for a bit of sweet and salty mix. It also can be made in one day, unlike most breads that need time to rest and proof.
Here is the recipe I use:
Irish Soda Bread with Raisins
1 ¾ cups of Buttermilk
1 Large Egg
4 ¼ cups of all-purpose flour
3 Tablespoons Granulated Sugar
1 Teaspoon Baking Soda
1 Teaspoon of Salt
5 Tablespoons Unsalted Cold Butter
1 Cup of Raisins
- Preheat your oven to 400 degrees F. I like to bake this bread in a greased 9-inch pie dish.
- Whisk the egg and buttermilk together. In a separate bowl mix the flour, sugar, baking soda, and salt together. The buttermilk helps the bread rise and is a key ingredient.
- Cut the butter into the dry ingredients using a pastry cutter or fork. The butter should break down into pea sized crumbs. Next, pour in the raisins.
- Pour the egg/buttermilk mixture into the dry ingredients. Mix with a spoon until it thickens. Then pour onto a floured work surface and knead until the flour is mixed through. This should not take more than a minute. If the bread is still very sticky and just a pinch of flour.
- Form into a ball and put into the greased pan. Score a “x” into the top of the bread.
- Bake the bread until it is golden brown and seems baked through, around 45 minutes depending on your oven.
- Let cool for 10 minutes before serving. Serve with your favorite Corned Beef and Cabbage dinner for a great St. Patrick’s Day Feast!