SIMPLE IRISH SODA BREAD
My family prefers our soda bread without raisins or currants, so that’s the way we’ve always made it. However, give it a try and see which way you like it. You never know, you might prefer it with them added.
ST. PATRICK’S DAY DINNER
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MY FAMILY’S COMPLETE ST. PATRICK’S DAY DINNER:
Simple Irish Soda Bread
St. Patrick's Day dinner doesn't have to be hard or time consuming. My Simple Irish Soda Bread is ready in 45 minutes.
- 4 - 4 1/2 cups all purpose flour
- 1 tbls sugar
- 1 tsp salt
- 1 tsp baking soda
- 4 tbls butter (I prefer to use Irish butter), cut into small pieces
- 1 large egg, slightly beaten
- 2 tbls lemon juice**
- 1 2/3 - 1 3/4 cup milk
Preheat oven to 425° F and spray a baking sheet with non stick cooking spray.
Whisk together 4 cups flour, sugar, salt, and baking soda in a large mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse meal/crumbs.
Place lemon juice in a 2 cup glass measuring cup and fill up to 1 3/4 mark with milk. Let milk sit for several minutes to sour. Make a well in the center of the flour mixture. Add beaten egg and soured milk to the well and mix with a wooden spoon. Once the dough is too stiff to stir, dust hands with a little flour, then gently knead dough in the bowl just long enough to form a ball. If the dough is too sticky, add in a little additional flour.
Shape dough into a round loaf. (The dough will be a little sticky and quite rugged looking.) But do not over-knead! Work it just enough so that the flour is just moistened and the dough just barely comes together. Rough and shaggy is good. Over-kneading will result in a tough loaf of bread.
Transfer dough to prepared baking sheet. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape.
Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-40 minutes.
Remove sheet from oven, let bread cool on the pan for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted.
Serve with Cooked Perfect Fire Grilled Chicken thighs, mashed potatoes, and oven roasted asparagus.
**Skip the lemon juice and milk and just use 1 3/4 cups buttermilk if you have it.
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