Count Down to St. Pat’s: Irish Soda Bread

When I was told I would be making Irish soda bread on tv, I was super excited until the nerves kicked in. I had never cooked on tv and I had never even made Irish soda bread. So I went home and got to work.
It seemed like at some point either in culinary school or on a low-key St. Patrick’s Day I would have tried soda bread before. Instead here I was, the kitchen counter covered in flour and two soda breads in the works when I realized why I had never had the desire to make it. It was the name. Soda bread just sounds down-right boring, like the last straw before setting sail for America. As it turns out (and the video shows) soda bread is not boring at all—make it sweet with orange zest and currants or make it savory with cheese and bacon. Or just make it with a little rye seeds stirred in and serve it with corned beef. Anything goes. Here is a pretty basic variation. Swap out the currants and orange peel for whatever you’re in the mood for or have on hand. 

Basic Irish Soda Bread


2 cups all-purpose flour
1 - 2 
tablespoons sugar
1 
teaspoon baking powder
1/2 teaspoon baking soda                  
1/2
 teaspoon salt
1 
tablespoon finely shredded orange peel (optional)
3 
tablespoons butter
1/3 
cup currants (optional)
1 
egg, lightly beaten
3/4 
cup buttermilk

Preheat oven to 375°F. Grease a baking sheet, set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and orange peel. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of the mixture.

In a small mixing bowl combine egg and buttermilk. Add all at once to flour mixture. Stir just until moistened. On a lightly floured surface gently knead dough to form a dough (about 4 or 5 times). Shape into a 7-inch round loaf.

Transfer dough to prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Bake 30 to 35 minutes or until golden. Serve warm.

(Source: erinsfoodtopia, via erinseverydaygood)