Irish Soda Bread

Being Irish and growing up in a house where St. Patrick's Day ranks right up there with Christmas, I have been taught how to make an Irish dinner. Corned beef with cabbage, boiled potatoes and soda bread remind me of springtime when I was young and the weather itching up into the 60s. This year I did not have the opportunity to make the entire meal as I had a girls night in at a friend's house. But, I knew soda bread would be a hit with the girls and a good way to celebrate the day. This recipe is easy (I feel like I say that with every post, but I swear I will only use the word when it really is!) and fast. I think I made the batter in about 10 minutes and that included sifting and measuring. I used raisins instead of currants as I am not a fan, so go ahead and add whatever you would like. Dried cranberries, chocolate chips, anything you like in a scone or a muffin would work. I even saw a recipe where they added rosemary and Parmesan, quite the way to incorporate Italian and Irish cuisine!

Grandma Clark's Soda Bread
The New Basics Cookbook
makes one 10" loaf


Smear 2T of the butter evenly in a 10 inch cast iron skillet. (I used a 9" cake pan) Line the pan or skillet with a circle of waxed paper. Melt 2 more tablespoons of butter in a separate pan and set aside. Preheat oven to 350 degrees F.
Sift dry ingredients together. Add currants and toss well to coat. Whisk together the buttermilk, eggs, and melted butter. Add this to the dry ingredients, along with the caraway seeds if you are using them. Mix till blended, but do NOT over mix. Spoon batter into the prepared skillet or cake pan and smooth top gently with a spatula. Dot the top with remaining 2T butter.
Bake until golden brown and puffed, about 1 hour. Remove from oven and cool on a wire rack. Cut into wedges and serve warm.
I enjoyed this again today warmed up in the microwave, slathered with some butter and served next to my cup of tea. I felt the Irish in me and home once again.

1 comment:

Tom McBrearty said...

I can vouch for this. It's good until it's gone.

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