It's that time of year again! St. Patrick's Day! I grew up knowing I had Irish in my blood, but it wasn't until I did a DNA ancestry test that I realized just HOW Irish I actually am.
Ever since I went to Ireland as a teenager, I just felt this connection to the place and culture. I even found a four leaf clover walking through an old church! If that's not lucky...I don't know what is.
Okay, back to all things Irish. One of my favorite things to do is bake. I've always loved it, but over the years it's really become a passion of mine. To provide nourishing yummy food to my family. One of those basic staples is Irish Soda Bread.
The first time I had it was actually from a grocery store, and let me say...this homemade version is SO much better. It's quick, easy, and you most likely already have all the ingredients in your kitchen.
There are a few things to keep in mind with this bread. This dough doesn't use yeast to rise, it uses baking soda and buttermilk instead. It's also a much shaggier dough than a typical bread dough.
The raisins are technically optional, but is it even real Irish Soda Bread if it doesn't have them?
Tools I Use:
- Cast Iron Skillet
- Parchment Paper
- Pastry Blender (optional)
- Mixing Bowl
- Measuring Cups and Spoons
- Whisk
- Wooden Spoon
- Digital Thermometer (optional)
Ingredients:
- 4 1/4-1/2 Cups Organic All Purpose Flour
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1 3/4 cup Organic Buttermilk
- 5 Tbsp Grass-Fed Cold Butter, Cubed
- 1 Pasture Raised Egg
- 1/4 Cup Organic Sugar
- 1 Cup Raisins
Directions:
1. Preheat your oven to 400º F. Line your cast iron skillet with parchment paper.
2. Measure out the buttermilk into a glass measuring cup. Add the egg and whisk until combined. In a separate bowl whisk together the flour, sugar, baking soda, and salt together.
3. Cube the butter and add to the flour mixture. Use a pastry blender or your fingers to break the butter up into the flour until it's in pea sized chunks. Add the raisins.
4. Pour the buttermilk mixture into the flour mixture. Gently fold until the dough comes together, it'll be pretty shaggy. Transfer dough to a floured countertop. With floured hands, work the dough into a ball. If it's too shaggy to work with add more flour, a little bit at a time.
5. Transfer your dough to the prepared cast iron. Score a deep "X" on the top of the dough. Bake for 45-55 minutes or until baked through. The bread should sound hollow when tapped if it's ready. You can also use a thermometer, which should read 195ºF when done.
6. Remove it from the oven and let it cool 10-15 minutes. Transfer to a wire cooling rack. Serving it warm is the best way to enjoy! Top with some grass-fed butter, honey, or jam. Wrap and use within a few days.
Let me know how it goes! I hope you enjoy it as much as we do! Happy St. Patrick's Day!
