Every year St. Patrick's Day comes and goes, and I'm left thinking about how I've never made Irish Soda Bread. But this March I said, "No more." I'm doing it, and it's going to be delicious. So one Thursday—when I definitely should have been doing something else—I made a loaf, and let me tell you something. It blew away my expectations. This Irish Soda Bread is so soft, so fluffy, and with just the right hit of sweetness that I couldn't stop eating it. (Slathered in butter, naturally.) I can tell you now that it's going to show up in my kitchen more often than during the month of March.
Irish Soda Bread
3 cups bread flour
1 tablespoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 cup raisins (or currants)
1 egg1 3/4 cups buttermilk
4 tablespoons melted and cooled butter
Preheat oven to 375 degrees F. Grease a 10-inch springform pan and set aside. In a large bowl combine dry ingredients: flour, baking powder, baking soda, salt, sugar, and raisins or currants.
In a separate medium bowl, whisk together the egg, buttermilk, and melted and cooled butter. Gently stir wet ingredients into dry ingredients until combined. Pour batter into greased pan, smoothing top slightly.
Bake 40 to 45 minutes or until a toothpick comes out of the center clean. Remove bread from oven and cool in pan for 10 minutes before removing. Cut into wedges before eating. Serves 10-12.
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