A little late for this St. Patrick’s Day, but hey, I could eat this Irish Soda Bread any day of the year.
Sarah’s Irish Soda Bread
|By author||Sarah via Dish Ditty Recipes|
- 4 cups Unbleached Flour
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 cup Sugar
- 1/8 teaspoon Minced Cardamon
- 1/4 cup Butter
- 1 Egg (at room temperature)
- 1 3/4 cup Buttermilk (at room temperature)
- 1 1/2 cup Currants
- 2 teaspoons Lemon Peel/Zest (grated)
Cut this crusty bread into wedges to serve. Origin: Hearth and Home Companion, shared by Sarah.
|Preheat oven to 375 degrees F.|
|In a large bowl, combine the flour, salt, baking powder, baking soda, sugar and cardamon. Set aside.|
|With a pastry blender, cut the butter into the flour mixture. You can also use your fingers or two forks. Forks work better since your fingers will melt the butter slightly causing the butter to be less crumbly.|
|In a small bowl, mix the egg and the buttermilk together and then addd to the dry ingredients, stirring until blended well. Add the currants and lemon zest and mix until the currants are well distributed throughout the dough.|
|Turn the dough onto a floured surface and knead gently for 3 minutes, or until the dough is smooth. Divide the dough into two pieces, shaping each into a round loaf.|
|Place each into a greased 8 inch cake or pie pan, pressing it down until the dough fills the pan. Use a sharp knife to cut a 1/2 inch deep cross on the top of each loaf.|
|Bake in a preheated 375 F degree oven for about 40 minutes, or until the bread sounds hollow when you thump it.|
|Turn out on a wire rack to cool. Do not cut for at least 4 hours.|
We have a new guest author today. Meet Sarah. She is a long time family friend who joins us regularly for our Sunday Dinners. When St. Patrick’s day dinner came up, she eagerly offered to make her Irish Soda Bread and we immediately said “YES!”
Sarah has a long baking history. Whether it be birthday, wedding or any special occasion, she tirelessly baked beautiful and delicious cakes for her family and friends. I even think she may have baked for a living, but not quite sure. I’ll have to ask her. I do know that everything she has baked for us has been amazing.
Her love for baking has rubbed off on one of her sons, Pat, who is a Pastry Chef and he has even been a judge for some Food TV’s Cake Competitions.
So, now not only do we have a new guest ditty, we have a delicious Irish traditional recipe. Enjoy!