Although I’m not Irish, I have always enjoyed eating Irish Soda Bread. St. Patrick’s Day is the unofficial start of Spring. After a long winter, you start to see the signs of spring. The crocus start peeking out of the ground, there is a big outdoor parade with lots of green the official color of spring and then there is Irish Soda Bread. I had some Irish good luck when my mother’s close friend Nancy, shared her family recipe with me. I find this bread pretty easy to make and quite forgiving in the preparation. Ready to celebrate Spring with some of your own good luck?
From by the bay wishing you some good luck food memories of your own!
Irish Soda Bread
3 1/2 cups flour, plus a tablespoon to mix with currants
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter
1 1/2 cups buttermilk
1 cup currants
1 tablespoon caraway seeds, optional
Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, baking powder, caraway seeds 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 and egg 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.