Happy St. Patrick’s Day!!!
Who’s ready to celebrate the day where everyone is Irish??? I know I am! Before someone hands me my first green beer, I’ll be carb loading with some Irish Soda Bread! It’s perfect to serve for breakfast, as a starter for a corned beef dinner or of course as a pre libation snack. One suggestion for this recipe… Make two loaves. I promise you’ll thank me!
Irish Soda Bread
- 4 Cups Unbleached All Purpose Flour, Plus 3 Tablespoons Reserved
- 4 Tablespoons Sugar
- 1 ½ Teaspoons Salt
- 1 Teaspoon Baking Soda
- 4 Tablespoons Unsalted Butter, Diced in Small Pieces
- 1 ¼ Cups Buttermilk
- 1 Egg, Lightly Beaten
- Zest and Juice of 1 Orange
- ½ Cup Dried Currants
- ½ Cup Yellow Raisins
- Preheat oven to 375 degrees Fahrenheit.
- Lightly whisk buttermilk, egg, orange zest and juice together and set aside.
- Add ½ tablespoon of reserved flour to each the raisins and currants.
- In the bowl of an electric mixer fitted with paddle attachment, combine 4 cups flour, sugar, salt and baking soda.
- On low speed add butter and mix until just combined.
- With mixer still on low speed slowly add buttermilk mixture.
- Fold in currants and raisins. Mixture will be very wet.
- Generously flour work surface with remaining reserved flour.
- Dump dough onto surface and lightly knead into round loaf.
- Place loaf on parchment lined baking sheet and score with serrated knife.
- Bake for 45 to 55 minutes until testing toothpick comes out clean.
- Serve warm or at room temperature with honey butter.
- 4 Tablespoons Room Temperature Unsalted Butter
- ¼ Teaspoon Kosher Salt
- 1 Teaspoon Honey
- Combine butter, salt and honey and serve with the soda bread.