I have a love, love relationship with Irish Soda Bread. Actually, I think that goes for all kinds of breads (naan, anyone?). So with St. Patrick's Day right around the corner, I thought what better time to enjoy this little loaf of deliciousness - with half the guilt - since I actually have a reason, besides a craving, for making it? Irish Soda Bread is a little sweet, a little savory, you can eat it with stew for dinner, you can eat it with butter for breakfast, you can have it with a spot of tea at high noon. I could keep going, but I'd rather get to the eatin'. So...shall we get started with the cookin'?
These are the guys invited to today's party
*flour in the back, buttermilk in the measuring cup, sugar and melted butter in the green ramekins.
Measure 3 cups of flour into a medium bowl. I always spoon it in first, then level it off with the back of a butter knife.
Add baking powder, baking soda, salt and sugar
Go ahead and give it a good stir
Add one lightly beaten egg to the buttermilk.
Add buttermilk to flour mixture and stir until just moistened. Don't overmix or you'll end up with tough bread!
Add the melted butter and stir again until just incorporated.
Fresh from the oven and smelling so fiiiiiiiine.
Take a look at those nooks and crannies. Yum! Let it cool, and if you can, wrap it in foil and stick it in your fridge overnight. Irish Soda Bread tastes best the next day. If not....
Do what I did - slice it up, slather it with butter and call it a day! A very good day!
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup melted butter
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together and all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
3. Bake for 65 to 70 minutes*, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.
* my oven is super fast, so mine cooked in about 55 minutes.