Tuesday, March 19, 2013
Irish soda bread
I made this Irish soda bread on Saint Patrick's Day. It's a recipe from Taste of Home and it comes out so well. I wanted to share it because it's delicious any day. My family loves it. This recipe does not contain caraway seeds like some soda bread recipes do; this is preferable to us because we don't really care for them. But they could easily be added if you prefer them in your soda bread.
3 cups all-purpose flour
2/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup raisins
1 1/2 cups buttermilk
2 eggs, beaten
1 tablespoon canola oil
Preheat oven to 350 degrees. Grease 9-inch round baking pan.
In a large bowl, combine first five ingredients. Add raisins and stir to coat them with dry ingredients.
I used golden raisins because I had some left over from my Christmas cake. But regular raisins, or even currants or dried cranberries would work fine here.
In a small bowl, beat eggs, reserving a tablespoon of beaten egg. Combine eggs with buttermilk and oil; whisk to blend well.
If you can get it, this powdered buttermilk is so convenient and it works just as well as fresh buttermilk in recipes. It keeps forever (it seems) in the refrigerator. I don't use buttermilk very often so this is much easier for me. If you're using this product in your soda bread, just mix the correct amounts of water and powder; in this recipe, it's six tablespoons of powder and 1 1/2 cups water.
Add the wet ingredients to the dry and stir well. Place batter in greased pan. Brush top of batter with reserved beaten egg.
Bake in oven for 45-50 minutes until golden brown. Cool in pan for 10 minutes then remove bread to a wire rack to complete cooling.
This bread rises beautifully. It has a tall crown and gets a little bit crisp around the edges. In a way, it's like a giant muffin. The preparation is similar to the process of muffin-making too.
When the bread is cooled, you can slice it into wedges to serve. It's delicious with butter.
Our soda bread was a wonderful accompaniment to our Saint Patrick's Day dinner. We had the traditional foods: corned beef and cabbage with roasted potatoes and carrots. I'm not Irish, though my Bears have some Irish blood in them. But this is a meal we all enjoy. Everyone is a little bit Irish on Saint Patrick's Day, right?