Like any member of a good Irish family (maiden name: McCullough), every March 17th, I donned my four leaf clover on my cheek and marched in the local St. Patrick’s Day parade.
March 17th in New York, plus an epic parade equals COLD. By the time we finished, we were chilled to the bone. Each holiday though, my parents treated us to the traditional corned beef and cabbage feast, complete with warm Irish soda bread. If that doesn’t warm an Irish heart… Erin go bragh!
Soda bread has long been a favorite of mine. Slightly sweet, dense and a little crunchy on the outside. What’s not to love? I’ll tell you what’s not to love. Caraway seeds. Anyone who includes caraway seeds in their Irish Soda Bread is no friend of mine. St. Patrick would strike them down, if I had my way!
Anyway…while I’ve long since moved away from home, I’ve only recently started experimenting with making my own Irish soda bread. This recipe turns out just how I like it every time. It’s the old faithful of Irish soda breads. Just out of the oven, slathered in butter? Perfection. Day old, toasted, slathered in butter? Also perfection.
St. Patrick’s Day is less than a week away! So make sure to bake up a loaf (or two) of homemade Irish soda bread this year. It could be a new family tradition!
- 2 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbs brown sugar (if you like it really sweet, you could add an extra tbs)
- 1/4 tsp salt
- 3 tbs butter, cold
- 1/2 c raisins
- 2 eggs
- 3/4 c buttermilk (if you don't have buttermilk, add 1tbs lemon juice to 1 c whole milk, stir, let sit a few minutes, then use as a substitute)
- In a stand mixer, combine flour, baking powder, baking soda, brown sugar and salt.
- Cut in the butter, using the paddle attachment, until the mixture resembles coarse crumbs.
- Stir in raisins, coating them in the floury mixture (this will help them float in the dough).
- Beat one egg and combine with buttermilk. Add mixture to the dry ingredients and fold in with spatula until just moistened.
- On a greased baking sheet, shape the dough into a 6 inch round, then cut a cross in the top (to ward off evil spirits).
- Beat the second egg and brush onto the dough.
- Bake at 375°F for 35 minutes or until golden. Test the center of the loaf. If the center is still doughy, lower oven to 325 and check again after five minutes (it shouldn't need more than another ten minutes, tops).
On Tuesdays, I share some of my favorite recipes. Make sure to come back and check them out!