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Recipe-of-the-Week

Delicious Irish Soda Bread

Irish Soda Bread

This week's recipe comes from a delightful reader, Stephanie, who was kind enough to share her Irish Soda Bread recipe that closely resembles her great grandmother's.

Clearly I love sharing recipes. I find it so special when someone lets others in on a dish, side, or treat, that brings them great joy and sparks many great memories.

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Someone once told me "life is too short to make all the mistakes yourself, so you might as well learn from others." Well this week we all get to benefit from the many attempted rendition's that resulted in this final recipe. 

In honour of St. Patrick's Day, and becuase this bread is absolutely delicious, the recipe this week will be the sharing of a true tradition that has brought many smiles to a local reader -- and soon enough to all of us!

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Ingredients:

  • 4 to 4 1/2 cups flour
  • 2 Tbsp sugar
  • 2 tsp Caraway
  • 1 tsp salt
  • 1 tsp baking soda
  • 8 Tbsp butter (or 4 if you really prefer)
  • 1 cup raisins
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • *Extra flour for dusting hands and Baking sheet


Materials:

  • 1 Large mixing bowl
  • 1 Baking sheet
  • 1 two knives/pastry cutter
  • 1 Wooden spoon


Directions:

  1. Preheat oven to 425°.
  2. Lightly flour baking sheet and set aside.
  3. Sift 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
  4. Using two knives/pastry cutter, work butter into flour mixture, then stir in raisins.
  5. Make a well in the center of the mixture and pour buttermilk and beaten egg in well and mix in with a wooden spoon until dough is too stiff to stir.
  6. Dust each hand with a little flour and gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in some more flour but be careful not to overknead!
  7. Transfer dough to lightly floured baking sheet and shape into a round loaf.
  8.  Score top of dough about 1/2'' deep in an "X" shape using a serrated knife.
  9. Place into oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, inserted knife comes out clean, or about 35-45 minutes. Sidenote: If the top is getting too dark while baking, tent the bread with some aluminum foil.
  10. Transfer bread to a cooling rack for a short time before serving bread warm, at room temperature, or sliced and toasted.

Enjoy!

(Thank you Stephanie)

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