So in the midst of my Irish Car Bomb Cupcakes extravaganza, I also embarked on my first batch of Kathy's Irish Soda Bread. And now I'm sharing it with you, so read on.
Kathy's Irish Soda Bread
4 C all purpose flour
1/2 C sugar
1 tsp baking soda
1 tsp salt
1 1/2 sticks butter, at room temperature
1 C raisins
1 1/3 C buttermilk
Optional: 1 tbsp caraway seeds
Preheat oven to 350 degrees. Mix flour, sugar, baking soda and salt in large bowl. Cut butter into the mixture until the butter is very fine - or mix with your hands so there are no large lumps of butter. (Note: I got down and dirty with the dough and used the best tool at my disposal; my own two hands. It's a sticky job, but it's really the only way to get 'er done). Add buttermilk and raisins and mix into soft dough. Kneed by hand a few times. Grease pan (generously!) and smooth bread evenly in pan. Cut an "X" across the top of the dough. Bake at least 1 hour, then check color and if top is wet/damp. If it is, bake additional 10 minutes (Note: in my old-as-dirt oven, my bread was done at 55 minutes. I was alerted by the extremely delectable smell wafting through my apartment. When I checked it, the bread was clearly done).
The result? I delectable none-too-crumbly bread with just a hint of sweetness brought to the table by the addition of raisins. Thanks for sharing with us, ladies!
Do you have any go-to Irish soda bread recipes? Or any other St. Patrick's Day treats or traditions that you follow? I know I have a corned beef in my fridge just waiting to jump into my slow cooker this weekend...
UPDATE: I should probably mention the type of pan to use! Kathy suggests 4 mini bread pans or one 8 or 9" round pan. I used one standard sized bread pan and the mini pan that I got at the shower. Any of these ways will work. I filled both pans about 3/4 of the way full.