St. Patricks Day is now over, but I wanted to share a recipe for something I helped to make this weekend… Irish Soda Bread. The recipe is quite simple, which for my skill level is a good thing.
The only part of the process I was unfamiliar with was ‘cutting’ the butter into the flour, but it was simple enough. Doing a little research I found out that there are apparently many ways to do this but we did it the old fashioned way, using 2 knifes. It was simple enough and didn’t take very long. The whole recipe took 10-15 minutes to make, at most.
Personally I don’t love raisins, so I made one without and it was still really delicious so feel free to tailor this to your preferences.
Since I took a lot of photos along the way, I thought I would try out a new collage idea for the remainder of the post.
Many thanks to my friend Megan Swartz for sharing a delicious old family recipe!
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 2 tbsp. sugar
- ¼ cup butter, soft
- ½ cup raisins
- 2 tbsp. caraway or fennel seed
- 3 tbsp. cider vinegar
- ¾ cup milk
- Preheat oven to 400 degrees.
- Sift flower into mixing bowl
- Mix in baking soda, baking powder, salt and sugar
- Cut in butter until corn like mixture.
- Stir in raisins and caraway or fennel seed.
- In a small bowl mix milk and vinegar together.
- Make a well in the center of the flour mixture.
- Add all the liquid at one time, stirring until everything is moist.
- Turn dough onto a floured surface.
- Knead dough 8-10 times.
- Shape dough into a ball, place on a greased tray and cut a cross into the top.
- Bake at 400 degrees for 15 minutes
- Reduce oven temperature to 375 degrees and bake for another 30 minutes.