ok, so i know that st. patrick’s day has come and gone, but i still wanted to share this delicious irish soda bread recipe with you!
i had every intention of posting this recipe on saturday, but i was fighting an ugly cold and barely had the energy to finish the recipe, let along blog it. but the cold didn’t prevent me from demolishing a huge portion of this bread – it’s so good! and toasted with some butter and jelly…mmmm…i love the combination of the caraway seeds, currants, and buttermilk. so i’m sorry for the late post, but i’m finally feeling like a normal human being again and this bread definitely helped me feel better. i hope you enjoy it, too! and may the luck of the irish be with you!
this week’s recipe list:
- leek fritters from smitten kitchen (prob won’t post the recipe…)
- mushroom barley soup (i’ll post the recipe after we try some tweaks)
- fresh spring rolls, deconstructed (i’ll post this recipe soon!)
- yam and black bean tacos
one year ago: brussels sprouts with dijon
two years ago: lemon meringue pie
three years ago: potatoes and coleslaw
four years ago: waffles
irish soda bread
borrowed from sunset magazine, via the mccormick family
yields 2 x 8″ round loaves
- 4c flour
- 1t salt
- 3t baking powder
- 1t baking soda
- 1/4c sugar
- 1/4c butter
- 1 egg
- 1¾c buttermilk
- 2c currants
- 1¼t caraway seeds
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- preheat your oven to 375º
- combine the flour, salt, baking powder, baking soda, and sugar in a large bowl
- cut in the butter until the mixture is crumbly
- in a smaller bowl, beat the egg and whisk in the buttermilk
- add the liquid mixture, currants, and caraway seeds to the dry ingredients, and stir until combined
- knead the bread on a floured surface for about 3 minutes
- grease two 8″ cake pans
- divide the dough in half, and press each half into a cake pan
- bake for 35 minutes, and enjoy warm, cold, or toasted with butter and jam!