Fruited Irish Soda Bread

Raisins or dates add a bit of sweetness to this basic soda bread. Perfect corned beef and cabbage on St. Pat’s day. It was so good that we each slathered another piece with butter and a squirt of honey for a delightful Irish dessert. Since I’m baking for just two, I cut the recipe in half and it was just right for us as this bread is best when served warm but can be toasted the next day, too. 

Fruited Irish Soda Bread     Make 1 free-formed loaf 

4 cups all-purpose flour, plus extra for shaping

1 tablespoon sugar 

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons  butter, cut into small cutes

1 cup raisins or chopped dates

1 egg, beaten

1 3/4 cup buttermilk

1. Preheat the oven to 425° 
2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble coarse meal.
   
   
   
4. Stir in the raisins or dates. 
   
5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   
6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   
   
   
8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
9. Remove baked bread from oven, allow to cool a few minutes before serving.
   
   
   

   Recipe without the photos . . . Fruited Irish Soda Bread     Make 1 free-formed loaf 

   4 cups all-purpose flour, plus extra for shaping

   1 tablespoon sugar 

   1 teaspoon salt

   1 teaspoon baking soda

   4 tablespoons  butter, cut into small cutes

   1 cup raisins or chopped dates

   1 egg, beaten

   1 3/4 cup buttermilk

   1. Preheat the oven to 425° 
   2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
   3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble  coarse meal.
   4. Stir in the raisins or dates. 
   5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
   7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
   9. Remove baked bread from oven, allow to cool a few minutes before serving.