I can’t resist the urge to pay homage to my Irish roots by making a couple of loaves of Irish Soda Bread once a year. Like clockwork, they appear in the kitchen during the week of St. Patrick’s Day.
Somewhere in between bread and cake, soda bread pairs nicely with fresh fruit for breakfast or as a side with a corned beef and cabbage dinner. I popped a slice into the microwave this morning and finished it with Kerrygold Butter. Confession: I just learned about this natural Irish butter this week via a friend’s Facebook post, and it happened to be on sale at Heinen’s this past weekend. Win!
Get your Irish on and give this recipe a try. It does not disappoint.
Irish Soda Bread *Makes 2 loaves
4 cups flour, sifted
1 tsp. salt
1 cup sugar
2 tsp. soda
4 T. butter
2 cups raisins
2 cups buttermilk
Preheat oven to 350.
Mix the first four ingredients together in a large bowl.
Add 4 T. butter and work in with fingers.
Add 2 cups raisins.
Stir in 2 cups buttermilk.
Grease/spray with Pam 2 cookie sheets and place dough in mound in center of each cookie sheet.
Using a floured knife, cut a shallow cross into the top of the mounds of dough.
Bake for 40-50 minutes, checking for doneness when bread is slightly browned and a knife/toothpick comes out clean.
Immediately after removing from oven, put a generous pat of butter in the center of each cross.
Until next time, be kind to yourself. And each other.
Note: All opinions expressed here are my own. I have not received any compensation for writing this post.