Irish Soda Bread for St. Patrick’s Day

When my daughter was three, she attended this awesome preschool co-op in Seattle.  For Saint Patrick’s Day (on my day to help), we made Irish Soda Bread.  I had never tried soda bread before.  After trying it warm from the oven I thought I have got to make this again for Saint Patrick’s Day.  Two years later and I’m finally doing it.  What makes this recipe so special is the mix of two ingredients I had no idea I liked – caraway seeds and currants.  I’ll be making this again year after year as well as the St. Patrick’s Day Fruit Rainbow.Soda Bread

3 cups sifted unbleached flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

4 tablespoons butter ( ½ stick), softened at room temperature

¾ cup currants

1 tablespoon caraway seeds

1 egg

1 cup buttermilk

2 tablespoons honey

Preheat oven to 350 degrees F.

Thoroughly mix together sifted flour, soda, baking powder, and salt.  Cut in soft butter, working it in with your fingers until it is evenly distributed and the texture is a bit like corn meal. Stir in currants and caraway seeds. Beat egg, buttermilk, and honey together in a small bowl. Add milk mixture to dry ingredients, stirring briefly only to moisten evenly.  Do not overmix.

Turn onto lightly floured board and briefly kneed just to form smooth dough.  (You may have to press a bit to get it to feel ‘smooth’ and distribute the moisture.) Shape into a high, round ball. Place on buttered baking sheet. Slash vertically and horizontally about 4 inches long and ½ inch deep. (Don’t go too deep.)

Bake at 350 degrees for about 45-55 minutes.  Cool for about 20 minutes before slicing.

The Greyston Bakery Cookbook

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