#COOKING WITH CLORIS--IRISH SODA BREAD

In honor of St. Patrick’s Day, here’s a recipe for Irish Soda Bread. And here’s a fun fact: Do you know why traditionally a cross is scored on the top of the bread before baking? It’s to ward off evil spirits.

Irish Soda Bread

Ingredients:

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 tablespoons sugar

1 tablespoon caraway seeds

3 tablespoons softened butter

1/2 cup raisins

3/4-1 cup buttermilk

Preheat oven to 275 degrees F.

Soak raisins in warm water.

Mix together all dry ingredients. Cut butter into dry ingredients until mixture forms fine crumbs. Drain raisins and add.

Slowly add buttermilk, stirring until dough leaves sides of bowl.

Turn out dough onto lightly floured surface. Knead until smooth, about 1-2 minutes. Shape into round loaf, approximately 6-7” in diameter. Place on cookie sheet. Using floured knife, cut an X 1/2” deep into loaf.

Allow loaf to sit for about 20 minutes, then bake 35-45 minutes or until crust turns golden brown. 

COOKING WITH CLORIS--IRISH SODA BREAD

This has been some winter, hasn’t it? Snow, snow, and more snow. So much snow that one of my neighbors created the giant snowman pictured here. He’s as tall as Frozen’s Marshmallow but much friendlier looking, don’t you think?

Anyway, what better way to chase away the cold than to warm your home by baking something yummy? And since St. Patrick’s Day is right around the corner, why not try your hand at a loaf of Irish soda bread? After all, you don't have to be Irish to enjoy this staple of St. Patrick's Day. Anyone know how to say “bon appétit” in Gaellic?

photo by Heather Kennedy

Traditional Irish Soda Bread

(makes 1 loaf)

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 -1 1/4 cup buttermilk

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Whisk together dry dry ingredients in a large bowl.

Add buttermilk and knead mixture into a ball. Add a tablespoon or two more buttermilk if necessary. You want the dough moist but not so sticky.

Shape the dough into a round loaf on the baking sheet. Using a sharp knife, cut a large X into the top of the loaf.  

Bake for 45 minutes or until the loaf turns a dark golden brown and a toothpick comes out clean. Cool on a wire rack for at least 10 minutes before slicing.