St. Patrick’s Day would not be complete without shamrocks, corned beef and cabbage, and Irish soda bread. Irish soda bread is so incredibly simple to make, yet I find people over-complicate it. I have compared recipes with so many people, and I just can’t get over the number of ingredients and work that goes into some of them. And, I have to say, they are not nearly as good as this, tasty, fool proof version.
When St. Patrick’s Day rolls around, I crank up the Irish music and make at least four breads.
All through my childhood my mother made, and still makes, this simple Irish soda bread recipe. I have been making it for years now too. It contains a handful of ingredients, and it’s made in one bowl. When St. Patrick’s Day rolls around, I crank up the Irish music and make at least four breads. You can churn them out quickly. Be sure to make one at time. They also make great gifts.
Irish soda bread is best eaten on the same day. If you have extra bread, I suggest freezing it, and then re-heating it in the oven. You can wrap it up overnight and then the next morning either toast some slices or make French toast. It is so delicious served this way.
Everyone who has tasted this recipe claims it’s the best. So here it for you, Edible readers. I’ll let you be the judge. Enjoy!
Irish Soda Bread
2 cups flour
¾ teaspoon salt
1 ½ teaspoons baking powder
¼ teaspoon baking soda
box of raisins
buttermilk
egg white mixed with water – optional
Preheat oven to 350 degrees. Mix dry ingredients including raisins in a bowl. Add buttermilk and stir to make a soft dough. Turn out on a lightly floured board and knead for about 1 minute. Shape the dough into a round loaf about 8 inches in diameter. Put in a greased round pan or baking sheet. With a sharp knife, cut a cross on the top. Optional, use a pastry brush to cover bread with an egg wash for extra sheen. Bake for 40 minutes. Bread is done if it sounds hollow when tapped with the knuckles. Cool on a wire rack.
H/T Fiorello Dolce, creators of the frenagel, for the pic!
