Here's a little blast from the past. This recipe is sitting way, way, way back, buried in the Bake at 350 archives. It needed to be revived.
If you're looking for something festive to make for St. Patrick's Day that won't have you toiling in the kitchen or breaking out the piping bags, this is it. The dough comes together quickly...you don't even need a mixer.
Irish soda bread is a little biscuit-y in texture. The bread is just a bit sweet and studded with raisins, both dark and golden, and caraway seeds. The seeds make this bread, don't skip them.
Star players: buttermilk, raisins, caraway seeds. [Note: I'm not usually a fan of raisins in baking...I love them here.]
I used Kerrygold butter both in the dough and for spreading once baked. I mean, you kind of have to use Irish butter for Irish Soda bread. (PS...it will be just fine with non-Irish butter, too.)
Start by whisking the flour, sugar, baking powder, salt, and seeds. You'll add the cold butter, cut into chunks, and mix in by hand until the pieces are small and distributed throughout. In go the raisins.
Next, you'll add baking soda and an egg to the buttermilk and pour this into the flour/butter/raisin mixture.
Place the dough onto a lined cookie sheet and (with wet hands...trust me, it's the only way) press into an about 8" circle. Brush with egg wash, score the top with a cross, and bake.
The bread will likely become dark golden brown before it's done, so loosely tent with foil about 50 minutes into the baking time.
Let bread cool on a wire rack. Serve with butter.
Irish soda bread can be served for breakfast, for a snack, or with a meal. Basically, please eat this all day.
Irish Soda Bread
{modified from 2007 The Martha Stewart Living Cookbook}
4 cups unbleached, all-purpose flour
1/4 cup sugar
1 teaspoon kosher salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold and cut into chunks
1 cup dark raisins
1 cup golden raisins
1 & 1/2 cup buttermilk
1 egg
1 teaspoon baking soda
1 egg yolk
1 tablespoon milk
Preheat oven to 350. Line a baking sheet with parchment paper.
In a large bowl, whisk the flour, sugar, salt, baking powder, and caraway seeds.
Add the butter chunks and press into the flour mixture using your fingers. Work the butter into the flour until the butter pieces are small and distributed throughout.
Stir in the raisins.
In another bowl, whisk the buttermilk, egg, and baking soda until well combined. Pour the buttermilk mixture into the flour and stir until all the liquid is absorbed, no dry flour remains, and the dough holds together.
Scoop the dough onto the prepared sheet. With wet hands, pat into an 8" circle.
Use a fork to whisk the egg yolk and milk together. Brush onto the top of the bread. With a sharp knife, score a cross shape into the top of the bread.
Bake for 70 minutes, tenting the bread loosely with foil (do not crimp the edges of the foil around the pan or bread) about 50 minutes in to prevent over-browning.
Cool on a wire rack. Serve with Irish (or any) butter.
Happy St. Patrick's Day!
