As St. Patrick's Day is next Thursday, I am sharing this recipe from 'Cook and Be Merry', hosted by Lynne. The last recipe she posted was in August 2016. As I type this her blog is still open, and there are lots of delicious recipes to see. I am grateful and would like to thank her for keeping it open. You can find the original recipe at this link.
Irish Soda Bread - makes 1 loaf
2 tablespoons sugar
1 teaspoon Kosher salt
1 teaspoon baking soda
4 tablespoons cold salted butter, in thin slices
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
In a large mixing bowl whisk together the flour, sugar, salt and baking soda.
Using a pastry cutter or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in raisins.
Make a well in flour mixture and pour in beaten egg and buttermilk. Mix with a wooden spoon until all flour is mixed in with the buttermilk.
Liberally dust work surface with flour. Transfer dough to surface and sprinkle with flour.
Place baking sheet next to the dough work surface and place dough ball on sheet. (Dough is very soft so use hands to scoop up and surround ball to transfer to the baking sheet.)
Using a serrated knife, score top of dough with an x-shape half an inch deep.
Bake about 40 minutes or until bread is golden and bottom sounds hollow when tapped with a knife.
Transfer bread to rack to let cool briefly.
There will be left-overs and I am thinking it would a) make great toast, b) great French toast or c) bread and butter pudding.