Soda bread is a classic Irish recipe, perfect for St. Patrick’s Day celebrations. It’s also one of the easiest breads to make, since it doesn’t need to rise. Leftovers are delicious the next day toasted and slathered with butter and jam.
- ¼ cup unsalted butter
- 3 cups all-purpose flour
- 3 tbsp sugar
- 1 ½ tsp baking soda
- 1 ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- ⅔ cup unsalted roasted almonds chopped
- ¾ cup raisins
- Preheat the oven to 350°F. Melt the butter over low heat in a saucepan.
- In a large bowl, combine the flour, sugar, baking soda and salt. Make a well in the center of the flour mixture and pour in the buttermilk and melted butter. Beat the egg and add to the bowl. Blend in mixer until it forms a cohesive, sticky dough, about 3 min.
- Add the almonds and raisins and mix until they are distributed evenly throughout the dough. The consistency of the dough should be sticky, a cross between batter and dough. Dump the dough on a floured work surface. Sprinkle the dough with flour and shape into a ball. Place the dough on a parchment-lined baking sheet and cut a cross on the top with a serrated knife.
- Bake until golden brown, 55-60 min., or until bread sounds hollow when tapped with your finger. Serve warm or room temperature.
- March April 2016