I essentially ate this entire loaf of bread by myself.
Have you heard of maple butter? In Canada we have tons of it this time of year and when its slathered on some homemade bread it makes any cold morning feel warmer.
And so I ate this loaf, piece by piece, warmed with some maple butter until it was gone.
The good news is that soda bread comes together super fast.
More can always be made. And it will be.
This recipe is a classic Irish bread made without yeast, some buttermilk, raisins and orange zest. Right from my oven to yours!
Do you celebrate St. Patrick’s Day at all? We don’t, really, but on the week leading up to the 17th I like to make a few fun little treats.
In the past there was Irish beer and cheddar bread, some baked cheese toasties (the most recent), Guinness floats, and Irish chocolate mint cookies. All delicious, some green…none nutritious. Oh well!
Traditional Irish soda bread made easy.
- 3 and 3/4 cups bread flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1/3 cup sultana raisins
- 1/4 cup unsalted butter, cold
- 1 large egg
- 1 1/3 cups buttermilk
- 1 tsp finely grated orange zest
- 1 tbsp liquid honey
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and raisins until combined. Grate the butter over the bowl and stir to coat the butter pieces in flour. Set aside.
- In a small bowl, whisk together the egg, buttermilk, orange zest and honey until combined. Add the buttermilk mixture to the flour mixture and knead with your hands until a dough forms, about 5 minutes. Take the dough out onto a lightly floured surface and knead it until it comes together and has smoothed out a bit. Shape the dough into a ball and place it back into the bowl it was in before. Cover with plastic wrap and place it in the refrigerator for 1 hour.
- Preheat oven to 400 degrees F and place a rack in the centre of the oven. Place a dutch oven with the lid on that is at least 5-quarts in size in the oven. You may also use a pizza stone, but I have found the the dutch oven with a lid works the best.
- Remove the dough from the refrigerator, uncover it, and place it on a piece of parchment paper. Use a sharp knife to score a 1-inch deep cross in the top of the dough.
- Carefully remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
- Bake for 25 minutes and then remove the lid from the dutch oven and cook for an additional 20 minutes, or until bread is golden brown on the top and sides.
- Remove from the oven and carefully lift the bread out of the pot by the overhanging parchment paper and place it on a rack to cool before slicing, about 1 hour.
Recipe adapted from Adventures in Cooking