Recipe of the Month – March 2021
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.
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
Raisins 2 cups
Carraway Seeds 2 oz
- 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.