There are many recipes to prepare for St. Patrick’s Day, but Irish Soda Bread tops my family’s list. A few days ago, my son tagged me on Facebook with a picture of Irish Soda Bread and he said, “Remember when you used to make this for us on St. Patrick’s Day.” I tagged him back and said, “Yes I do, and I still make it every year.”
Like my son, many of us have fond memories of special foods and recipes that we ate when we were children. One reason why I created this blog is to post recipes so that my grown sons have access to childhood recipes which they can prepare dishes for themselves and eventually for their children.
This recipe is slightly different but much better than the one I made in the past. It is a recipe from Ina Garten and our new favorite Irish soda bread recipe. Ina adds orange zest to the bread which gives it a bright taste which I love. By the way, the best way to zest an orange is with a
A few comments about the recipe.
Irish soda bread is called a “bread” but it is not made with yeast which is used in most bread recipes. Instead, the leavening agent is baking soda which makes it a quick and easy bread to make because it does not need to proof.
The dough will be slightly sticky. I was surprised by this and did not think it would work! But it did!
When you put it on a slightly floured board and knead it a few times, the loaf comes together. Yay!
The finished loaf is about 6” in diameter and yields approximately eight slices. If you have a bigger crowd to feed or want leftovers for the next morning,
Irish Soda Bread
- 2 cups flour, all purpose
- 2 tbsp sugar, granulated
- 1/2 tsp baking soda
- 3/4 tsp salt
- 2 tbsp butter, unsalted, cold, cut into 1/2″ dice
- 1 cup buttermilk, lowfat
- 1/2 large egg. lightly beaten
- 1/2 tsp grated orange zest
- 1/2 cup raisins
- Preheat oven to 375 °F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, combine the flour, sugar, baking soda and salt. Add the cubed butter.
- With an electric mixer, using the paddle attachment, blend the mixture until the butter is mixed into the flour.
- Combine the buttermilk, egg and grated orange zest. Add it to the flour mixture. Blend on low speed until combined.
- Toss the raisins in a bowl with 1/2 tablespoon flour to coat the raisins. Mix them into the flour and buttermilk mixture until they are incorporated. Don’t overmix or the dough will turn a brownish color from the raisins.
- The dough will be wet.
- Take the dough out of the mixing bowl and place it on a lightly floured board. Knead a few minutes and shape into a round 6″ in diameter loaf.
- Using a sharp knife, make an “X” on the top of the loaf.
- Bake in 350 ° F oven for 40 minutes until lightly brown and a cake tester comes out clean. The loaf will have a hollow sound when you tap it.
- Let cool on a baking rack. Serve warm or at room temperature. Leftovers should be tightly wrapped or stored in an airtight container.