|Easy Irish Soda Bread|
Just in time for St. Patrick’s Day! Traditional, yet ridiculously easy Irish Soda Bread recipe.
I grew up eating this. My mother didn’t only make this on St. Patrick’s Day. Since my dad’s birthday coincided with St. Paddy’s day, mom would stick a candle in the soda bread and call it “birthday cake” LOL. We had it at other times during the year as well.
|Kiss Me I’m Irish…Soda Bread!|
Hers however, didn’t have caraway seeds. Years later as an adult, I tried some with caraway in it–and I’m not a big fan of caraway seeds either–and I absolutely loved the taste of them in this. I DO go light on them when I make it. This is why I gave a range; I used the lowest range.
Currants are traditional, but I use raisins. Frankly, they are cheaper. Hipper, more up-to-date versions I’ve seen use the dehydrated cranberries, which is why I included it. But to me, that’s not really Irish Soda Bread, even though I’m sure that tastes great!
My mother’s recipe was in her head and she never wrote it down. I remember watching her make it and pretty much had the ingredients down, but NOT the amounts. I found one which I thought was pretty close on Epicurious and this is it. I only changed the amount of caraway seeds.
If you don’t use a stand mixer with dough hook, then just mix the ingredients by hand in a large bowl and a wooden spoon. Then turn out on the floured surface and knead it for about 1 minute.
If there’s any left (which I doubt), this makes fine toast!!
Easy Irish Soda Bread
- 4 cups bread flour
- 1 tbs baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 1 cup currants, raisins or dried cranberries
- 1/2-1 tbs caraway seeds (OPTIONAL)
- 2 cups buttermilk
Preheat oven to 350 degrees F. Line a large baking sheet with parchment or lightly grease. Set aside.
Rinse whatever dried fruit you are using in a strainer under hot water. Place on paper towel to absorb excess water.
In the bowl of a heavy-duty stand mixer, add the flour, baking powder, baking soda and salt. Fit with dough hook and mix dry ingredients for about 1 minute.
Add the fruit and caraway seeds if using. With mixer running, add the buttermilk gradually–using only enough to form a soft dough (I had to use the whole 2 cups of buttermilk). Knead for 1 minute.
Turn out the dough on a well-floured surface and shape into 2 rounds and place on prepared baking sheet. With a sharp knife, cut an “x” about 1/4-inch deep on each loaf. Sprinkle with additional flour if desired.
Bake for 45-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Makes 2 round loaves.
|Irish Soda Bread|
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