You don't need to be of Irish heritage or even plan to celebrate St. Patrick’s Day to enjoy Irish soda bread. This lovely recipe deserves to be stirred together in your kitchen this month--or any month.
The recipe is easy (no yeast needed) and the resulting bread is tasty, hearty and fruity. Serve Irish soda bread with a bowl of soup or an early spring salad.
It happily steps up as breakfast fare or as a not-too-sweet end-of-dinner treat. Often my family bakes a loaf, gobbles it up by day’s end and sets out to mix the dough again the next day. That’s how good it is.
Irish Soda Bread
Recipe originally shared at ChristinaNifong.com here.
Yield: 1 loaf
1 1/2 cups unbleached all-purpose flour
1 1/2 cups whole wheat flour
2 Tbsp. organic rolled oats
1 tsp. baking soda
1 tsp. fine sea salt
2 Tbsp. honey (local, if you can get it)
1 1/2 cups buttermilk (local, if you can get it)
1 cup dried fruit (raisins, cranberries, dates, plums or any combination of these will do)
Preheat oven to 375°F. Grease baking sheet or line it with parchment paper.
In a large bowl, mix flours, oats, soda and salt.
In a separate, small bowl, stir together buttermilk and honey.
Make a well in the center of the flour mixture. Pour in the buttermilk and honey mixture. Then add the dried fruit. Stir or work with your hands until the mixture forms a soft, moist dough. Do not over mix.
Bake for 40 to 50 minutes or until bread is nicely browned and a toothpick inserted in the center comes out clean. Remove from oven and serve warm.
BIO: Christina Nifong has penned features for newspapers in Boston, Raleigh, N.C., and Roanoke, Va. She’s worked in such far-flung places as Albania and Vienna, New York and Atlanta. She’s covered subjects from presidential races to poverty, from artists to chefs, and from hurricane survivors to breast cancer survivors. Today, Nifong writes freelance magazine articles and personal essays from her home office surrounded by the beautiful mountains of Southwest Virginia. Find out more here.
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