St. Patrick’s Mat Class: Get your green tights (optional) and join Satoko for an early morning mat class. Saturday, March 17 @ 8:00 am
After your workout, enjoy making our P/oP Irish Soda Bread at home!
The thought of making homemade bread may send you running scared, but baking Irish soda bread is one of the quickest and easiest bread recipes you can make because it is a “quick bread.” This quick bread gets its rise from baking soda instead of using yeast as in other bread recipes. You can also enjoy it anytime not just during St. Patrick’s Day holiday. To make Irish Soda Bread you’ll need the following…
IRISH SODA BREAD
- 1 and 3/4 cups buttermilk
- 1 egg, preferably Large
- 4 and 1/4 cups all-purpose flour (plus a bit more for your hands and work surface)
- 3 Tbsp granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 and 1/2 Tablespoons unsalted butter, cold and cubed (don’t skimp on the butter)
- 1 cup raisins, golden and/or regular (instead of raisins, try 1 cup of nuts or dried cranberries/dried blueberries/currants.)
1. Preheat oven to 425°F. Lightly grease a 8-10 inch cast iron skillet or cake pan with butter or nonstick spray.
2. Whisk the buttermilk and egg together in a small bowl. Set aside.
3. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl.
4. Cut in the butter using a pastry blender, two forks/knives, or your fingers.
Work the dough until into coarse crumbs, then fold in the raisins with a rubber spatula or wooden spoon.
5. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently fold the dough together until dough is too stiff to stir. With floured hands, work the dough into a ball. Turn the dough ball out onto a floured work surface and knead the dough for about 30 seconds or until all the flour is moistened. Dough should be slightly sticky, but if it is too sticky add a little more flour as needed. Best to not over knead.
6. Transfer the dough to the prepared skillet/pan. Using a lightly buttered serrated knife, score an + on the top of loaf.
7. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil halfway through baking if there is heavy browning on top.
8. Remove skillet/pan from the oven and allow bread to cool for 10 minutes before transferring it to a wire rack. Serve warm or at room temperature.