Irish Soda Bread.


I was cleaning out my recipe binder over the weekend, throwing out recipes that did not work out for any number of reasons. (I can’t be the only one with way too many recipes printed out from any number of web sites!) Making room for new recipes to try as the weather warms up. I found this recipe for Irish Soda Bread in a packet of bread recipes from a bread making class I took a long while ago at Sur La Table.

So I decided that since neither of use owns anything green to wear – or has any interest in drinking green beer  — my contribution to the celebration of St. Patrick’s Day in our house is through baking up some Irish Soda Bread. I had some dried cherries in the pantry to use up, so it was an easy substitute for the dried currants the recipe called for.

It was great sliced, toasted and spread with some really good butter to go with our Sunday morning coffee.

Irish Soda Bread
Yields One Loaf

2 cups bread flour or all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup raisins, dried currants or dried cherries
1 cup buttermilk

Into a large bowl, sift together the flour, baking powder, salt, baking soda and stir in dried fruit. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well floured surface and knead it for 1 minute. With floured hands, shape loaf into a round loaf, and transfer the loaf to a lightly greased baking sheet.

Cut an X 1/4 inch deep across the top of the loaf with a sharp knife and bake the loaf in the middle of a preheated 350° oven for 30-45 minutes or until a tester comes out clean. Transfer loaf to a rack and let cool completely.

Serve sliced and toasted with some good butter.


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