St Patrick’s day to me isn’t St. Patrick’s day unless there is Irish Soda Bread involved. Since we are only a week away, I was in luck when I came across Ina Garden’s recipe for Irish Soda Bread the other day. I usually buy Irish Soda Bread from the ShopRite bakery because they bake it in house every day in the weeks leading up to St. Patrick’s Day. I like to put a slice in the toaster oven for breakfast with a little bit of butter. ShopRite’s version of it has raisins and since that’s what I’m used to eating, I decided to add raisins to my loaf. I really enjoy the little bit of sweetness they add to the bread. This recipe makes a huge loaf which is great if you’ve got a lot of mouths to feed or like to share your baked goods with other people. I love that this is a bread you can make without yeast and the time it takes to wait for it to rise. In fact since I still have the buttermilk in the fridge I may just make another loaf to eat with our corned beef and cabbage next week.
IRISH SODA BREAD
4 Cups Bread Flour
4 Tbsp ShopRite Sugar
1 1/2 Tsp Salt
1 Tsp ShopRite Baking Soda
1 Tsp ShopRite Baking Powder
4 Tbsp I Can’t Believe it’s not Butter – Cold & Diced
2 Cups Reduced Fat Buttermilk – Cold
1 Cup ShopRite Raisins
A little all purpose flour for kneading
Preheat oven to 400. Put parchment paper or something similar down on your baking tray, if you don’t have either you can grease your baking tray with butter or spray it with Pam. Combine the dry ingredients in your mixer bowl (flour, salt, sugar, baking powder and baking soda). Mix on a slow speed until combined. Add the diced up cold butter and mix again on a low speed. In a small bowl combine the wet ingredients (buttermilk and egg). Whisk them together and slowly add them to the dry ingredients in the mixer while it is running on a low speed.
Only allow the dough to mix until it is just combined. Do not over mix the dough. It will be wet and lumpy but that’s what you want. Add the raisins and gently mix them in using a spatula.
Transfer the dough onto a well floured surface to knead. Knead the dough which will disperse the raisins more thoughout the whole loaf. Form the dough into s round loaf and transfer it onto the baking tray shaking off some of the flour.
Using a serrated knife cut an X into the dough. Bake for 40-45 minutes until the whole loaf is golden brown. The base of the loaf should sound hollow when knocked on the counter. Transfer to a rack to cool completely. Slice and serve. Keep wrapped in foil until used.
Enjoy!! – Nicole & Susan
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