Soda Bread
Soda Bread
It’s that time of year. Irish food in on the mind. This soda bread is a classic. Simple and fast to make, it can be served with breakfast, lunch or dinner.
Soda bread is like a big scone or biscuit. It has a crisp, outer crust, with a crumbly, soft center. The name refers to how the loaf is leavened. Baking soda and baking powder are used to make this bread rise, not yeast.
I like to serve soda bread with butter and jam. A friend tells me she likes to make toasted cheese sandwiches with hers, using a good Irish cheddar, of course.
I used golden raisins, but you can substitute currants, dark raisins, dried cherries, or just leave them out, if you prefer.
I make soda bread all through the year, not just for St. Patrick’s Day.
Soda Bread
2 c. flour
½ t. each baking powder and baking soda
¼ t. salt
2 T. butter
¾ c. raisins, currants or golden raisins
2 t. caraway seeds
1 egg, beaten
1 c. buttermilk
melted butter, optional
Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Place on rack to cool. You can brush the loaf with a little melted butter, if you like. Makes 1.
