In case you care, I am not Irish. However, I decided to channel my inner Irish and made some Irish Soda Bread. Perfect timing for St. Patrick’s Day!
To be honest, I have only had Irish Soda Bread once; the Shoprite kind. Yup. I know. So truthfully, I really don’t know or remember what it is supposed to taste like. The version of Irish Soda Bread that I made were quite okay in my opinion. The crust was actually the best part- crumbly, light, with a hint of citrus. The inside of the bread was thicker than I typically like, but not too bad. This recipe turned out pretty good in my non-Irish opinion!
I followed my girl Ina Garten’s recipe for the most part. I did made some alterations based on what I did/did not have. For example, instead of buttermilk, I used half buttermilk, and half sour cream. I replaced orange zest with lemon zest. Lastly, I used dried cranberry (Craisins) instead of dried currants.
Copied and Adapated from Ina Garten’s Irish Soda Bread
4 cups all-purpose flour
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 cup cold buttermilk
1 cup sour cream
1 extra-large egg, lightly beaten
1 teaspoon grated lemon zest
1 cup dry cranberries
1. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
3. With a fork, lightly beat the buttermilk, sour cream, egg, and lemon zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the dry cranberries ith 1 tablespoon of flour and mix into the dough. It will be very wet.
4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
5. Cool on a baking rack. Serve warm or at room temperature.