Happy St. Patrick’s Day! I have been making Irish soda bread for many years. I love the smell of this quick bread in my oven. There are not too many bread recipes that produce such quick and delicious results. This recipe is a result of many years of trying different recipes. I believe it has the right amount of moisture, sweetness, and tang from the buttermilk. I also love the mixture of the currents and golden raisins. I have always added the butter cold to the flour mixture and approached this as a scone. By testing my recipe with melted butter I feel the end result may be just as good and a little easier. To add flavor I use pure vanilla extract it has always been my favorite. You could also add the zest of citrus fruit which gives a unique flavor. I love the sweetness of the golden raisins, the currents are more traditional and I love them as well. You could also just use raisins, and some years I add the caraway seed which really gives a depth of flavor. Irish soda bread is basic dough. Your imagination with adding the flavor you love makes it special. I only bake Irish soda bread right on or before St. Patrick’s Day. It is always something special to look forward to and I only serve it with Kerrygold Irish butter. It’s the best!
Irish Soda Bread
4 cups all-purpose flour
¼ cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoon kosher salt
6 tablespoons unsalted butter, melted
1 extra large egg, lightly beaten
1 2/3 cup buttermilk
¾ teaspoon of pure vanilla extract
½ cup dried currents
½ cup golden raisins
1 tablespoon caraway seeds (optional)
Sift the dry ingredients in a large bowl. You could also use a wire whisk to combine the dry ingredients. Make a whole in the center of the flour mixture and add the wet ingredients. Stir to combine with a wooden spoon. Add the currents and golden raisins. Turn out onto a lightly floured board knead just a few times to form a ball. Don’t over mix!! Lightly butter a cast iron skillet or line a baking sheet with parchment. Lightly press the ball of dough. Using a knife make an X in the top of the dough. Bake 375 for 45-55 minutes. Bread should be 205 degrees on an instant read thermometer. Cool on a wire rack serve with softened Kerrygold butter.
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