At long last! I've finally mastered the Irish soda bread that my husband has been yearning for over the years. And what better occasion to indulge in this culinary delight than Saint Patrick’s Day?
I've treasured this bread recipe since it was generously shared with us by our Irish friend from Massachusetts. His mother's rendition, laden with plump raisins, is precisely how my husband prefers it. While it's a fancier iteration of the traditional Irish bread, known as the Irish spotted dog bread, it has won the hearts of both Irish natives and enthusiasts worldwide. I encourage you to give this recipe a try and discover its irresistible charm for yourself!
About Irish soda bread:
Irish Soda bread is a quick variant in which baking soda is used as a leavening agent instead of yeast. In Europe, this type of bread began to gain popularity in the 19th century with the introduction of baking soda as a leavening agent.
Traditional Irish soda bread is made with flour, baking soda, salt, and buttermilk. In this recipe, the buttermilk reacts with the baking soda to form small bubbles of carbon dioxide, allowing the bread to rise quickly and acquire a soft texture. In addition to these basic ingredients, others such as egg, butter, raisins, caraway seeds, or nuts can be added.
Despite the wide variety of breads available in supermarkets today, many Irish families continue to bake their own daily bread, following recipes passed down through generations. In most of Ireland, this bread is baked in a round shape and marked with a cross on top. This mark has no religious connotations but serves to allow the air accumulated by the carbon dioxide inside the bread to escape during baking.
Irish Soda Bread
Ingredients:
4- 4½ cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
4 Tablespoons white sugar
½ teaspoon salt
½ cup margarine softened at room temperature
1¼ raisins, that have been previously soaked in water for 20 minutes and drained
1 cup buttermilk or yogurt at room temperature
1 egg at room temperature
Preparation:
1. Preheat oven to 375˚F (190˚C). Lightly grease a large baking sheet.
2. In a bowl, mix 4 cups flour, baking powder, baking soda, sugar and salt. Add margarine and mix with two knives or a hand until it resembles a coarse meal. Add in raisins and mix in well.
3. Stir in the buttermilk and egg lightly beaten. If the remaining ½ cup of flour is needed, add it now and knead the dough on a lightly floured surface for no more than 2 minutes. Form the dough into a round shape and place it on a baking sheet. With a sharp knife cut an 'X' into the top of the loaf.
4. Bake for 30 to 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. When preparing mini loaves bake for only 20-25 minutes. Serve warm. This bread tastes best when it’s freshly baked.
Yield: One large loaf, or four 5" loaves. For smaller loaves you can get five 4" loaves.
Note:
I have just tasted it the next day and although it might feel a little denser, it tastes better than yesterday!
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So be careful to do what the LORD your God has commanded you; do not turn aside to the right or to the left. Walk in obedience to all that the LORD your God has commanded you, so that you may live and prosper and prolong your days in the land that you will possess. ~ Deuteronomy 5:32-33
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