Saint Paddy’s Day is quickly approaching, and I cannot think of a better time to tap into my inherent Irish bloodline and pull out a long-standing family favorite recipe – Irish Soda Bread. Although I didn’t realize it until well into adulthood, I pretty much lived on the stuff when I was a tot. It took one bite from a batch made by a friend to make me trip balls down memory lane and get overwhelmed with fond childhood memories of my Great Aunt May – a passionate writer, chef, and dog-lover.
There are many variations of the traditional Irish soda bread recipe, and there is a distinct difference between true Irish soda bread and the Irish-American version. Some variations are considered ‘farls’ – a round bread form cut into quadrants – and others more closely resemble a cake. They can be baked in cast iron skillets, glass bowls or casserole pans. I have even seen recipe variations that call for candied fruits or citrus zest.
I decided to stick true to the ingredients I remember as a child, adding golden raisins, caraway seed and dried currants to my soda bread recipe. However, I opted to go for a farl cooking method, dusted off the trusty man pan and heated it up. Irish Soda bread pairs well with a traditional corned beef dinner and is the perfect addition to your St. Patrick’s Day meal.
- 2-1/2 cups all purpose flour
- 1 tsp. salt
- 2 tsp. baking soda
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1 egg, beaten
- 1-1/2 cup buttermilk
- 1/4 cup currants
- 3/4 cup golden raisins
- 1 TB caraway seed
- 2 TB metled butter
- sugar, to sprinkle, to drizzle
- Grease a cast iron skillet
- Sift flour, baking soda and salt into a bowl, set aside.
- Cream butter and sugar
- Add egg to creamed mixture
- Add buttermilk to liquids
- Add wet ingredients to dry ingredients
- Add caraway, currants, raisins
- Spoon batter into cast iron skillet
- Drizzle with melted butter
- Sprinkle with sugar
- Bake for 20 minutes at 375°
- Reduce oven temperature to 325° and cook for 30 minutes.
- You can also use traditional raisins, fresh orange zest or candied orange peel in this batter