American Irish Soda Bread

Traditional Irish soda bread uses buttermilk and baking soda for a quick-rising bread.  This American version adds in raisins and sugar, so it's a sweeter bread that is perfectly paired with an apple and cheese for a light lunch.

Traditional Irish soda bread is on my to-do list, so keep an eye out for it!


American Irish Soda Bread

Yield: 1 loaf, serves 12
Time: 1 hour, 30 minutes

Ingredients:

2 tablespoons canola oil + more for greasing skillet
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 cups buttermilk
2 eggs, beaten
1 cup raisins or currants



Directions:

1. Preheat oven to 350ºF. Grease a 10-inch oven-proof skillet or 9" x 9" square baking pan and line with parchment or waxed paper.*

2.  In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.  In a second bowl, beat together the buttermilk, eggs, and 2 tablespoons canola oil. Add the wet to the dry and stir until just combined.  Do not overmix.  Add in the raisins or currants.

3. Pour the batter into the prepared dish.  Bake until golden and firm to touch, about 50 minutes - 1 hour.  Cool 10 minutes before slicing.

Storage:
Wrap tightly in aluminum foil.  Best within three days.
To freeze, wrap tightly in aluminum foil and place in freezer bag.  Defrost in the refrigerator or on the counter.

*I have the Williams-Sonoma Goldtouch bakeware.  I, therefore, never grease the pan or add paper because it is supposed to be non-stick.  This bread was sticky.  It eventually came loose without sacrificing an intact loaf, but do grease or use the paper as advised like I should have.


This recipe is adapted from Melissa Clark at the New York Times.