In honor of St. Patrick’s Day tomorrow, Blooming Daisies Crafts wanted to give you a tried and true recipe from our test kitchen! No, it is not how to make corned beef and cabbage (which, by the way, is very easy!) This is a recipe for “Irish” Soda Bread”! I did not run it past the Irish daughter in law, so I cannot corroborate the authenticity. However, I can attest to it being yummy!
“Irish” Soda Bread
Makes: 20 wedge-shaped slices
Prep Time: 15 minutes
Bake at 350 degrees for 75 minutes
4 cups plus 1 T all-purpose flour
1/2 c sugar
2 t baking powder
1 t baking soda
3/4 t salt
3 cups dark seedless raisins (or currants)
1 T caraway seeds, optional
2 eggs, lightly beaten
1 1/4 c buttermilk
1 c sour cream
Heat oven to 350 degrees. Grease a 9 inch round cast iron skillet or baking pan.
Mix 4 cups of the flour, sugar, baking powder, baking soda, raisins and caraway seeds in a bowl. Blend eggs, buttermilk and sour cream in another bowl. Stir into flour mixture just until moistened.
Knead dough for 10 strokes in bowl; dough will be very sticky. Shape into a ball; place in skillet. Cut a 4 inch X 3/4” deep, across top of dough. Sprinkle with remaining tablespoon flour, use a sifter for it to be a light dusting.
Bake at 350 degrees for 65 to 75 minutes or until toothpick inserted in center tests clean. Cool 10 minutes. Turn out onto wire rack; cool completely.
Just know that it is probably being turned out of the pan in my sister’s kitchen as you read this. It makes for a delicious dessert. And breakfast bread. The number of servings is relative. My relatives put the number closer to 12. Let us know if you try it and what you think!
This week’s product is the same as our February 25th blog product - St. Patrick’s Day fun!
St. Patrick’s Day Nurses Caps:
Woodstock St. Patrick’s Cap - and my ebay store link for caps!
St. Patrick’s Needle Minders: