Irish Soda Bread as prepared by Danielle Cowen, Summit’s Food Service Director

Did you know…..

• In Ireland baking soda is called bread soda.
• Cutting a cross on top of your soda bread keeps the devil out. In the 19th century, it was believed that a cross slashed atop your bread let the devil out while the bread baked. It was also believed that the symbolism can be interpreted as blessing the bread and giving thanks.
• Though soda bread is now most attributed to Ireland, the first people to use soda to leaven their bread were the American Indians.

Irish Soda Bread

Soda bread is a quick bread using baking soda as a leavening agent instead of yeast. Like a biscuit. The Irish part usually refers to the incorporation of raisins and caraway seeds.

Ingredients:

All-Purpose Flour        4 cups

White Sugar                4.5 tablespoons

Baking Soda                1.5 teaspoon

Baking Powder            1 tablespoon

Kosher Salt                  0.5 teaspoon

Butter softened         8 oz

Buttermilk                  1 cup

Club Soda Water         2 oz

Egg                              2

Raisins                        2 cups

Carraway Seeds          2 oz

Instructions:

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• In a stand mixer, mix all dry ingredients using a paddle attachment. Add the softened butter. Then “dump” the rest of the ingredients. Mix on low until combined, be sure not to over mix.
• Form dough into a ball, and place in the center of the baking sheet. Cut an X on the top of the loaf to allow for even spreading when baking.
• I like to brush my bread with a little more buttermilk. This keeps the bread from taking on too much color when baking.
• Set a timer for 30 minutes. Check with a skewer for a raw center. Depending on your oven, this loaf could take up to 45 minutes to bake.