With St. Patrick's day rapidly approaching, it's time to get into the spirit. Now, I'm about as Irish as green beer, but I have been introduced to the joys of corned beef & cabbage and other Emerald Isle delicacies by my part Irish in-laws. My father-in-law gave me his Irish Soda bread recipe which is originally from a King Arthur flour advertisement circa 1978. They still had the original newspaper!
Cast of characters: Unbleached all-purpose flour, sugar, salt, baking soda, baking powder, raisins, buttermilk, canola oil, eggs
Combine the flour, sugar, salt, baking soda, and baking powder in a medium-sized bowl.
Add the raisins and stir to combine.
Measure out 1 1/2 cups buttermilk.
Drop an egg on the floor. Cry a little bit while you clean it up because this is the third time you've done that this week.
Whisk the egg and canola oil into the buttermilk.
Create a well in the dry ingredients.
Add the buttermilk mixture and stir to combine.
Shape into one loaf.
Then divide into two small loaves and place on an oiled baking sheet.
Bake until perfectly golden. The outside crust is crispy and the inside dough is soft and dotted with plump raisins. Enjoy warm with some butter and a cup of Irish tea.
Irish Soda Bread
4 cups flour
1/2 cup sugar
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 cup raisins
2 tablespoons canola oil
1 1/2 cups buttermilk
Preheat oven to 375. In a medium-sized bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. Add the raisins and stir. In a measuring cup, whisk the buttermilk, canola oil, and egg together. Make a well in the dry ingredients and add the buttermilk mixture. Stir to combine. Mixture will be a bit shaggy. Form two small loaves and place on a greased baking sheet. Bake 40 minutes or until golden brown and completely done.