irish soda bread

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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!

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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!

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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

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one year ago: brussels sprouts with dijon
two years ago: lemon meringue pie
three years ago: potatoes and coleslaw
four years ago: waffles

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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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  1. preheat your oven to 375º
  2. combine the flour, salt, baking powder, baking soda, and sugar in a large bowl
  3. cut in the butter until the mixture is crumbly
  4. in a smaller bowl, beat the egg and whisk in the buttermilk
  5. add the liquid mixture, currants, and caraway seeds to the dry ingredients, and stir until combined
  6. knead the bread on a floured surface for about 3 minutes
  7. grease two 8″ cake pans
  8. divide the dough in half, and press each half into a cake pan
  9. bake for 35 minutes, and enjoy warm, cold, or toasted with butter and jam!

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