I have an update to this delicious family favorite. As Saint Patrick's Day approaches this bread has been on my mind. This morning I spoke with my mother and we were talking about this recipe. She said that her Grandmother, my Great Grandmother made this bread when my mom was a young girl. So, this recipe is over 100 years old. :)
My Inspired Irish Soda Bread started as a challenge from my cousin Bill. He saw that I was making bread each week and wanted to know when I would be making Irish Soda Bread. Bill gave me the recipe that was handed down by my maternal Grandmother, Grandma Quinn to his mother, my Aunt Anne Shaw. I decided over the next few weeks leading up to Saint Patrick's Day that I would make a few different recipes. Starting with this recipe from Grandma Quinn.
I have never been a big fan of Irish Soda Bread (I forget why), so I never made it until I was challenged by my cousin. I have to say Thank You to Bill, this bread is addictive! It is wonderful for breakfast with european unsalted butter and jam or for your afternoon tea. After I took my first bite, I said out loud... WOW this tastes just like mom's! It was a happy memory and I thought why didn't I make this more often? This bread is best when eaten the same day. Leftovers should be tightly wrapped and be refrigerated for a day or two (if there is any left) or frozen for up to two months. Happy Saint Patrick's Day.
INGREDIENTS
4 cups flour
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup of very cold butter cubed
1-1/3 cups buttermilk
1-1/2 cups raisins
1/8 teaspoon caraway seeds
(Note: I wanted a hint of caraway flavor so I chopped the seeds so they were smaller. If I had my mortar and pestle I would have crushed them)
Extra Flour for dusting and forming dough
Parchment Paper
INSTRUCTIONS
Preheat oven to 475 degrees. Place baking stone or baking sheet in the oven and heat to temperature. Put an oven proof pan filled with hot water on the bottom rack of the oven. This creates a steamy environment for cooking the bread.
Sift and place the flour, sugar, salt, baking powder and baking soda in the bowl of a KitchenAid style electric mixer or food processor. Whichever appliance you use it should be fitted with a dough hook. I used a food processor.
Stir to combine dry ingredients. Add cold butter and with your hands or with your mixer crumble the butter and flour mixture together until it looks like sand.
Add the buttermilk and mix on low speed until the dough starts to comes together. Turn up the speed to medium and mix for another minute or two. If using a food processor pulse to bring the dough together then turn on until the dough pull away from the bowl and forms a ball. The dough should start to pull away from the sides but still remain soft and a little sticky at the bottom of the bowl. Add a little more flour if needed. Add the raisins and caraway seeds and continue to knead the dough using the mixer or food processor for 1-2 minutes until raisins are incorporated.
Place the dough on a floured surface, coat your hands in a bit of flour and form the dough into a ball. Place the ball of dough on a floured piece of parchment paper and let rest for 5-10 minutes. Sprinkle flour on top of the dough and cut a large cross (see photos) into the dough. Carefully lift the bread with the parchment paper and place on the heated stone or baking sheet. This recipe makes one large bread or two smaller ones. Just watch your time if making two small loves.
Bake for 45-60 minutes until crust is crispy, a beautiful medium/dark brown color and skewer inserted in the middle comes out clean. Check after 45 minutes and test for doneness. My bread need more time in the oven. Make sure to check the underside of the bread for doneness and when tapped it will sound hollow. Show Your Love Through food!
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