Tuesday, March 17, 2015

Irish Soda Bread

I am proud to be Irish and celebrate St. Patrick's Day with a happy heart. One of our favorite parts of our celebration is Irish Soda bread. This year, instead of buying it from the grocery store, I made it myself, and it came out fantastic! As my husband said, we've been wasting our money buying those.

This is sooo simple and fantastic. I used raisins instead of currants, and got all the ingredients from the Bishop's storehouse, except for the buttermilk. The recipe is from Ina Garten, a cook on television, and I suggest you try it sometime.

Irish Soda Bread
Ina Garten

  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants (I used raisins)
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper (I used a silicone mat which worked terrific.)

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

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