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Did everyone enjoy parade weekend?

Before heading to the Wilkes-Barre parade, I needed to redeem myself from my quasi-failed attempt at cooking corned beef. So, I tried my hand at baking some Irish soda bread.

I’d say I succeeded.

I grew up in an Eastern European home, where scents of German and Slovak cooking were abundant. We hardly ever ate anything Irish. Soda bread and scones were sampled during the yearly international cooking day at my elementary school. Needless to say, it’s been quite a few years since I’ve eaten Irish soda bread, and, well, forever since I’ve made it.

But for the sake of expanding my baking horizons and for Test Kitchen, I gave it a shot.

Only four tablespoons of sugar? That won’t be sweet enough, I thought. So I decided I would go rogue and add in raisins for a little extra sweetness.

This is a relatively simple recipe in terms of ingredients and baking. All you need is flour, sugar, baking soda and powder, butter, an egg, some buttermilk and a dash of salt.

As I was mixing and kneading and forming the dough into a loaf shape, I realized I forgot to add in my raisins. I flattened the dough out and tried to fold them in but ultimately there ended up being a lot of extra kneading — something the recipe advised against.

The buttermilk and butter mixture added a beautiful golden hue to the crust of the loaf as it baked. If you’re easily distracted, as am I, I suggest setting a timer for every 15 minutes so you don’t forget to brush the tops and sides.

Ultimately, the soda bread turned out tasty. The raisins that weren’t mixed in well did burn a little bit, but I tried to pick off some of the really crispy ones.

The bread was a success according to my coworkers.

Give this recipe a try if you’re looking for an Irish soda bread recipe for St. Patrick’s Day.

Combine the rest of the buttermilk with melted butter and whisk. Use this to brush the loaf as it cooks.
https://www.timesleader.com/wp-content/uploads/2016/03/web1_mixture-1.jpg.optimal.jpgCombine the rest of the buttermilk with melted butter and whisk. Use this to brush the loaf as it cooks. Sarah Haase | Times Leader

Combine the rest of the buttermilk with melted butter and whisk. Use this to brush the loaf as it cooks.
https://www.timesleader.com/wp-content/uploads/2016/03/web1_mixture2-1.jpg.optimal.jpgCombine the rest of the buttermilk with melted butter and whisk. Use this to brush the loaf as it cooks. Sarah Haase | Times Leader

Form the Irish soda bread dough into a ball.
https://www.timesleader.com/wp-content/uploads/2016/03/web1_rawsodabread-1.jpg.optimal.jpgForm the Irish soda bread dough into a ball. Sarah Haase | Times Leader

Gather your ingredients for Irish soda bread.
https://www.timesleader.com/wp-content/uploads/2016/03/web1_CMYKingredients-1.jpg.optimal.jpgGather your ingredients for Irish soda bread. Sarah Haase | Times Leader

Every 15 minutes while the loaf is cooking, brush it with the buttermilk/butter mixture.
https://www.timesleader.com/wp-content/uploads/2016/03/web1_brushing-1.jpg.optimal.jpgEvery 15 minutes while the loaf is cooking, brush it with the buttermilk/butter mixture. Sarah Haase | Times Leader

Slice the soda bread and serve plain or with a little butter.
https://www.timesleader.com/wp-content/uploads/2016/03/web1_finishedsodabread-1.jpg.optimal.jpgSlice the soda bread and serve plain or with a little butter. Sarah Haase | Times Leader
Great with coffee or tea, this bread is good for morning or night

 

By Sarah Haase

[email protected]

 

 

INGREDIENTS:

4 cups flour

4 tablespoons sugar

1 teaspoons baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup softened butter

1/4 cup melted butter

1 1/4 cup buttermilk

1 egg

Optional: raisins or fennel seeds

PROCEDURE

Preheat your oven to 375 degrees. Grease a baking sheet (or use parchment paper). Mix together the flour, sugar, baking soda, baking powder and salt. Add 1/2 cup of butter, 1 cup buttermilk and egg to dry ingredients and mix until combined. Fold in raisins or fennel seeds or other addition. Dust your work space with some flour, turn out the dough and knead briefly. Shape the dough into an orb and place on the baking sheet. Cut an X in the top of the load and bake for 45 mintues.

Whisk the remaining buttermilk and melted butter together and brush the loaf every 15 minutes or so with the mixture while it is baking.

 

 

Reach Sarah Haase at 570-991-6111 or on Twitter @Sarah_Haase. You can email a recipe you’d like us to test to [email protected].

 

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