Irish Soda Bread
While St. Patrick’s Day is a day to celebrate the luck of the Irish and wear GREEN, some people get a little quesy when it comes to green food.
Case in point. My mom.
Mom writes: “I always hated teacher’s luncheons on St. Patrick’s Day because everyone brought GREEN food. Green jello is okay, but I draw the line at green rice or green noodles. So this year, Irish Soda Bread was the recipe we chose to celebrate the holiday.”
So, in case you’re not a fan of green food, this recipe is au natural … no food coloring included.
The recipe comes from one of our favorite cookbooks, Barefoot Contessa at Home by Ina Garten.
Lightly cut an “X” into the top of the bread and bake it for 45-55 minutes in a 375 degree oven.
You know the bread is done when a cake tester comes out clean and when you tap on the loaf it produces a hollow sound.
Cool the bread on a baking rack. Serve it warm with a drizzle of honey or butter. Enjoy!
- Serving size: 1 slice
- Calories: 205
- Fat: 4g
- Saturated fat: 2g
- Carbohydrates: 37g
- Sugar: 11g
- Sodium: 312mg
- Fiber: 2g
- Protein: 5g
- Cholesterol: 23mg
- 4 cups flour, plus extra for currants (we used raisins)
- 4 tbsp sugar
- 1 tsp baking soda
- 1½ tsp salt
- 4 tbsp (1/2 stick) cold unsalted butter, cut into ½-inch dice
- 1¾ cups cold buttermilk, shaken
- 1 extra large egg, lightly beaten
- 1 tsp grated orange zest
- 1 cup dried currants (we used raisins)
- Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
- Combine the raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough onto a well-floured board and knead it a few times into a round loaf.
- Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
- Bake for 45-55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
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