Wednesday, March 13, 2013

Stand Out Sides: Irish Soda Bread

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Last year, I made Irish Soda Bread Muffins for St. Patrick’s Day.  They were delicious and perfect to be devoured by all who encountered them.  This year, though, I felt like we should border on the more traditional.  A real Irish Soda Bread.  For this, though, you need buttermilk.

I have a love/hate relationship with buttermilk.  That is, everytime I make a recipe that involves it, it turns out great.  But, I never need all the buttermilk I buy and it sits in the fridge for weeks.  Then someone (okay usually John) realizes that it’s almost expired and wants to throw it out.  Then someone (okay usually me) insists that it can all be used and tries to use it up as liberally as possible (basically putting it in every dish I can find).

And this usually results in things that don’t taste so good, which I don’t blame on the buttermilk.  I totally blame that on myself.  So this year, I decided to quadruple (yes, that’s 4 times) the recipe.  Then, I brought a loaf to K&E, Mom and Dad, and even Awa got a loaf for herself.  I might not have gone the total traditional route.  I added raisins because we’ve already discussed my Dad’s love of raisins.  Heck, no one in my family would complain with their addition.
Irish Soda Bread (adapted from Baking Bites)
Serves:    6 (1 loaf)
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons brown sugar
1/2 cup raisins
1 cup buttermilk

Preheat the oven to 400 degrees F.  In a large bowl, combine flour, baking soda, salt, brown sugar, and raisins.  Slowly pour in the buttermilk and stir until the mixture comes together into a ball.  Knead the mixture for 3-5 minutes, until the dough becomes smooth.  Form into a 8-inch rounded ball and place on a cookie sheet lined with parchment paper or tin foil.  Cut a deep cross in the bread, using a sharp knife prior to baking.  Then, bake 28-32 minutes, until the top is browned.  Cool before serving.

I, personally, like to undercook the bread (not much, but just so there are moist crumbs that come out when you test it with a toothpick.  To me, there's nothing worse than dry bread.
Until the next time my oven is on...

6 comments:

  1. Buttermilk is on my shopping list pretty much every week. I always use it for cupcakes, or biscuits, or pancakes, or to put in mashed potatoes. Your bread looks great!

    ReplyDelete
    Replies
    1. Gosh Laura, I need to get on the buttermilk wagon (or else your blog some more)...I would never have leftover buttermilk again!

      Delete
  2. Who doesn't love irish soda bread?! it is so yummy. I don't use buttermilk but still, that recipe looks good.

    ReplyDelete
    Replies
    1. I love the buttermilk to give it a nice creamy and not too dry texture :) either way, as long as you enjoy it, that's what counts right?!

      Delete
  3. What a gorgeous loaf of bread! I hope I have time to bake up a loaf this year! They make a powdered buttermilk - you can find it in the baking aisle. It is Saco brand. You can just mix up as much as you need and cup for cup it's cheaper than buying it fresh.

    ReplyDelete
    Replies
    1. Reeni, sometimes you say things that change my life. Powdered buttermilk was one of those times. THANK YOU! Can't wait to find that!

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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