Irish Soda Bread

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My mother made this on St Patrick’s day every year. My father LOVED this holiday. This bread is super easy – no yeast involved- Super quick- no rising time and could make a fun baking project these days with everyone stuck at home. A Home Ec project ready to go. I got this recipe from Sally’s Baking Addiction. I was trying to take photos while putting the dinner together so they are not great but the bread is delicious! This is wonderful toasted the next day for breakfast!!!

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Ingredients

1 and 3/4 cups  buttermilk*

1 large egg

4 and 1/4 cups all-purpose flour (plus more for your hands and counter)

3 Tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

5 Tablespoons unsalted butter, cold and cubed*

1 cup golden or dark raisins

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

 

*Buttermilk is key to the bread’s flavor, texture, and rise. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cup. Whisk together, then let sit for 5 minutes before using in the recipe.

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