Irish Soda Bread

I love to have Irish soda bread with soups (especially cauliflower soup) but it is also great toasted in the morning with a little Becel or decorated with strawberry jam.

This is one of the simplest bread recipes you will ever find. It is high on ease, low on fuss, and disappears quickly.

I hope you have fun making and serving this quick bread.

Buttermilk used to always grow feet in the fridge at our house because I couldn't use it up fast enough after purchasing a litre for buttermilk pancakes. This recipe is a good way to use up leftover buttermilk and provides great end results.

Ingredients:

4 cups flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

1/4 cup butter or margarine

1 cup raisins

1 large egg

2 cups 1% buttermilk

Directions:

Preheat the oven to 400 degrees F. Line a cookie sheet or round pizza pan with parchment paper.

In a large mixing bowl blend dry ingredients with a whisk (I'm not a sifter but feel free if you are). Cut in butter using a pastry blender until well mixed but still crumbly. Stir in raisins being sure to separate ones that are stuck together.

Beat egg and lightly mix with buttermilk. Make a well in center of dry ingredients and add wet ingredients. Mix with wooden spoon until dough is just combined. Dust your hands with flour and knead dough with hands in the bowl to form a ball. It won't be incredibly smooth like kneading other bread. It will only take about 10 to 12 repetitions. Don't over knead.

Remove the ball of dough from the bowl and place ball on parchment paper. Bake in center of oven for 35 to 45 minutes. Keep an eye on it to make sure it doesn't brown too quickly.

Remove finished Irish soda bread to a cooling rack and let sit for five minutes before serving. It can be served warm with soup like I previously mentioned or toasted the next day with jam.

This recipe makes a small dinner plate size loaf that will go within the first few days depending on the size of your family. It doesn't stay around long enough to test freezing.