3/17 Moment of Zen: Irish Soda Bread Recipe

Fancy Irish Soda Bread

Our Family Recipe Secret is that we don't keep secrets about recipes. This is the way I make it, this is the way my mama makes it, and this is how her mama made it. Happy St. Patty's, folks.

Preheat oven to 375°F

Dry Mix:
4 cups flour (I used half all-purpose flour and half whole-wheat pastry flour today)
1⁄4 cup sugar
1 Tblsp baking powder
1 tsp baking soda
1 tsp salt

Cut in 1⁄4 cup (1⁄2 stick) cold butter to tiny pea size or smaller (I usually do this in the food processor, but you can use a pastry cutter or butterknives, too),
then add:
1 Tblsp caraway seeds
1 cup currants or raisins

Wet Mix:
1 3⁄4 – 2 cups buttermilk (if you split the recipe in half, use 1⁄2 - 3⁄4 cups buttermilk and 1 egg)
1 egg

For optional egg wash, beat together:
1 egg
2-3 Tblsp water

Mix dry and wet ingredients separately (they can actually be stored in the fridge separately for up to two weeks – longer in the case of the dry mix), then add the wet to the dry and mix just until it forms a ball.

You can bake it as one large loaf or split it into two smaller loaves. Form the dough into roundish lumps and place on baking sheet lined with parchment or greased.

Brushing with egg wash provides a pretty, glossy crust, but isn't essential. I didn't use one today.

Bake at 375°F: 45-50 min for 1 large loaf or 30-40 min for two smaller loaves.