Oh… what is not to love? An Irish crunchy crusted sweet bread with currants?
Easy to make and bake this wonderful quick bread for St Patrick’s Day magic!
Just in time for Saint Patrick’s Day. You need a bread that will stand up to your Corn beef and Cabbage, Irish Stew with Guinness,Vegetarian Bubble and Squeak, or Sweet Potato Tater Tot Shepherds Pie! Here it is! The most fabulous… crusty, delicious Irish Soda Bread!
I am Irish. Scottish-Irish. I know I have mentioned that before. But that means I “gotta” have certain food items on St Patrick’s Day. This is one of them! It is a must have for this Irish day of celebration!
What is Irish Soda Bread?
A sweet bread that uses baking soda as a leavening agent instead of yeast and low-fat buttermilk which activates the soda, and gives flavor and texture to the bread. The currants/raisins – a little bit o’ heaven.
The Irish have always made a lot from a little, and this bread was made with only the most basic of ingredients: flour, baking soda, soured milk to moisten and activate the soda, and salt. Best things almost always come from the basics, eh?
Also, There is always a cross-cut in a loaf of soda bread before baking. It was said that the cross “let’s the devil, or the fairies, out of the bread.” It also allows the heat of the oven to penetrate more easily in to the thickest part of the bread.
Nothing better than dab of butter on this Irish Soda Bread! AND… nothing better than Irish butter! It is always so hard to wait for a piece of this incredible, sumptuous, satisfying bread… until dinner is served.
It is time to get your green on!
I don’t know about you – but I am ready to be kissed!
‘sona st. Lá Pádraig… (Happy St. Patrick’s Day)!
Enjoy!
Teri~
- Serves: 1 loaf
- Serving size: ⅛th
- Calories: 252
- Fat: 5
- Saturated fat: 3
- Unsaturated fat: 1
- Trans fat: 0
- Carbohydrates: 0
- Sugar: 15
- Fiber: 2
- Protein: 4
- Cholesterol: 11
- Nonstick vegetable oil spray
- 2 cups all purpose flour
- 4 tablespoons sugar, divided
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 3 tablespoons butter, chilled, cut into cubes
- 1 cup buttermilk
- ⅔ cup raisins
- Preheat the oven to 375 degrees F.
- Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the 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 together in a measuring cup.
- With the mixer on low-speed, slowly add the buttermilk mixture to the flour mixture.
- Combine the currants 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 to 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.