craftygal fridge - Recipe for Irish Soda Bread

Bread O’ the Irish

For the longest time, the thought of making bread at home seemed to be far too daunting, what with all the waiting for the yeast to make it rise and whatnot. So what a relief to find that traditional Irish Soda Bread requires none of that pre-leavening nonsense. These wise folks have mastered the art of simplicity--why not just let the baking soda and buttermilk do all the work?

Now this is one of those recipes that has morphed into a thousand varieties over the years, but the original version had only the basics: flour, sugar, salt, baking soda, and buttermilk. This recipe was for everyday bread, to be eaten with soups or stews and the Ulster Fry (AKA the most dangerous breakfast known to mankind). The version demonstrated here is unique for two reasons; for one, it’s more of a "tea bread"--sweeter and packed with raisin-y goodness--and also, because it’s green! (And, if anyone’s hesitant to try it due to its hue, just say you think a bread shouldn’t be judged by its color, but rather its taste and texture!) So have a bit of fun on St. Patty’s Day and bake up some soda bread in 40 shades o’ green.

Ingredients:

3 cups flour

1/2 cup sugar

2 tsp. baking soda

1 egg

2 tbsp. oil

1 1/2 cups buttermilk

green food coloring

1 cup raisins

Preheat oven to 350 degrees. It’s important to have a fully preheated oven.

Combine flour, sugar, and baking soda in a large mixing bowl. (Sifting is recommended, but as long as you mix them thoroughly you’ll be okay.)

Mix egg, oil, buttermilk, and food coloring in a separate bowl. (Use as much or as little food coloring as you like--after all, it’s your bread!)

Add wet ingredients to the flour mixture until combined. Then stir in the raisins. (Add flour liberally if necessary. Dough should have a "raggy" consistency but be workable.)

Knead the dough on a floured board for about 30 seconds and form into flat, round shape--about 6-8 inches in diameter. (Don’t worry about the food coloring staining your hands or your kneading surface; as long as you mixed it in with the wet ingredients, you’ll be in the clear.)

Place dough on a non-stick or greased cookie sheet. Next, with a wet knife, cut a large X across the top, about 3/4 of an inch deep. (I’m told this helps keep it from "bursting," but in Irish folklore they say the cross frightens the devil away… For whatever reason, it’s a good idea.)

Bake for 35-40 minutes, or until it sounds hollow when you knock on the bottom. (Bakers have such strange habits!)

For a firm crust, cool bread on a baking rack; for a softer crust, wrap bread in a clean dishtowel.

Serve with green tea for full effect!