So I think I’ve kind of started a tradition of baking Irish Soda Bread for St. Patrick’s Day ever year. This is the third year in a row now that I’ve done it, and it appears that it’s true what they say about the third time being the charm.
Not that the first two attempts were failures, by any means. But there’s something special about this third one. It’s more golden, its more evenly shaped, and if I’m going to be completely honest, it tastes better. At least I’m pretty sure it does – it’s hard to remember exactly when the last time you’ve eaten something was a year ago. But this one tastes spectacular – and I really don’t remember being quite so blown away by Year #1 or Year #2.
I can say that it was finally getting the recipe exactly right that really made it stand out this year – and that would be partially true. But the reality is that this year, I used a different base recipe – something a friend wrote on a piece of paper at some point and I found in my binder, stuffed in the front pocket, with a slew of other random and un-filed hand-written recipes, some by me, some by others. The ingredients were pretty much the same, with some of the amounts being a little different, and the method of production being different as well. It was actually much less complicated, and more of a “throw everything in and mix” kinda thing. I like that.
But as I often do, I had to make a few slight adjustments for things I didn’t have in the house. I did not have buttermilk. But I know that milk + vinegar = buttermilk. I definitely had vinegar; but alas, I had no milk. I thought I did, but there was only half and half. I really wanted to make the bread, and I only had a specific window of time to complete this task in, so, I just plowed ahead, half and half in hand.
I also did not have quite enough raisins. but I’m ok with that and would have probably used less anyway. I had no caraway seeds at all though – and this recipe called for them. So…I just pretended I didn’t even see it, and left them out entirely.
In the end, my modified version of the hand-written recipe yielded a soda bread that was wickedly delicious and gloriously golden.. Hours later when my boyfriend came home from work, the first thing he said was “The house smells amazing!” So, if you’re feeling lucky and want your house to smell amazing too, here’s the recipe. Happy St. Patrick’s Day!
Irish Soda Bread.
What you’ll need:
3 1/2 cups flour
2/3 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup raisins
1 1/3 cup half and half
1 1/2 tblsp white vinegar
4 tblsp melted butter
1/2 tsp vanilla
What you’ll do:
Preheat the oven to 350. Sift the flour into a large mixing bowl. Add the sugar, salt, baking soda, baking powder, and whisk together. Add the raisins. In a separate bowl, beat the eggs, then add the buttermilk, butter, and vanilla, and combine. Make a well in the center of the dry ingredients in the large bowl, and pour the wet ingredients into the well. Mix with a large spatula, until a dough forms. Knead the dough a few times, and shape it into a rough ball. Place the ball on a baking sheet, covered with parchment paper. With a large serrated knife, cut an “X” across the top. Bake for 50 minutes, or until an inserted skewer comes out clean.