1 hour ago
Monday, March 17, 2014
Good Morning Sunshine.
It's not too late to whip up an Irish Soda Bread.
This is not your ordinary soda bread.
No caraway seeds or Irish oats to make it heavy and rustic.
The twist here is some orange zest, my favorite addition to baking.
This is light and delicious because of the addition of butter, more like scones. shhhhh.
As always, soda bread is best eaten the same day it is baked, or served with that delicious Guinness Beef Stew!
Orange Raisin Irish Soda Bread (adapted from the Seattle Times):
Makes one round loaf (about 8 servings)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon grated orange peel or zest
1/2 teaspoon salt
8 tablespoons cold butter
1 cup raisins (I mixed 1/2 golden raisins & 1/2 currants)
1/3 cup sugar
1 egg yolk
3/4 cup buttermilk
In a large bowl mix together the flour, baking powder, baking soda, orange peel and salt. Cut in the butter with a pastry blender or your hands until the mixture resembles coarse crumbs.
Toss the raisins in the sugar and then add to the flour mixture, mixing well. In a small bowl mix the egg yolk and buttermilk together. Pour over the flour mixture and stir just enough to blend evenly.
Turn the dough onto a lightly floured kitchen counter and knead gently about 10 times. Pat the dough into a 1-inch thick round onto an ungreased 10-by-15-inch baking sheet (I line mine with parchment paper).
With a sharp knife, cut an X on top of the loaf. Bake in a preheated 375-degree oven 25 to 35 minutes.
Delicious! and even more delicious tomorrow toasted with butter.
Enjoy and have a happy St. Patrick's Day!