In just 4 days, the old Irish holiday will be here. What foods will you be making? I have never had much of anything Irish, so I am thinking of trying my hand at a corned beef recipe or even attempting to create a delicious Irish pub recipe. In any circumstance, I will definitely be serving this Irish Soda Bread alongside whatever I decide to fix.
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This bread is so unbelievably moist and sweet, and oh-so delicious!
- 4 to 4½ cups flour
- 2 Tbsp sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 Tbsp butter, cubed
- 1 cup raisins
- 1 large egg, lightly beaten
- 1¾ cups buttermilk
- Preheat the oven to 425 degrees.
- Whisk together the 4 cups of flour, sugar, salt, and baking soda in a large mixing bowl.
- Using a pastry cutter, work the butter into the flour, mixing until it resembles a coarse meal
- Gently stir in the raisins.
- Make a well in the center of the flour mixture. Pour the beaten egg and buttermilk into the well, and combine with a wooden spoon until the dough is too stiff to stir.
- Dust your hands with flour, then gently knead the dough- just enough to form a rough ball.
- If the dough is too sticky to work with, add in a little more flour.
- NOTE: Do not over-knead! Your bread could become tough if you over-work it.
- The dough will be a little sticky, like biscuit dough.
- Transfer the dough to a floured baking sheet or a baking stone (unfloured) and shape into a round loaf. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape.
- Bake until the bread is golden and the bottom sounds hollow when tapped, about 35-45 minutes. Check for doneness by inserting a long, wooden skewer into the center of the loaf. If it comes out clean, it's done.
- To keep your bread from getting too dark, be sure and tent it during the last 10 minutes of cooking.
- Serve your bread warm with a healthy size portion of corn beef and roasted veggies.
What will you be fixing for St. Patrick’s Day this year?