Magical things happen in March. Spring arrives, the grass turns green, the animal birthing process kicks into high gear, this year we have a March Easter, and of course, we celebrate St. Patrick’s Day. This Irish soda bread recipe is one I make every year, and I thought I would share it early so that you have a chance to make sure you have the ingredients by St. Patrick’s Day, even though you probably already have most of them on hand.
I always use a recipe from Allrecipes since it gets 4.5 stars. It is easy, tasty, and will be a nice treat for you and your family.
IRISH SODA BREAD
1/2 cup white sugar
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups raisins (I don’t like raisins so I only used 1 cup which is plenty)
1 tablespoon caraway seeds (I omitted these)
2 eggs, lightly beaten
1 1/4 cup buttermilk
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4×3/4 inch deep slit in the top of the bread. Dust with reserved flour
Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.