Being that it’s St. Patrick’s Day today, it’s not hard to find a posting about soda bread on any number of foodie websites or blogs. Far be it for me to buck the trend.
This is a snap to make – especially for the breadmaking-challenged like me. And it doesn’t taste much like soda bread at all, which is another good reason to make, as far as I’m concerned.
So even if you’ve left your St. Patrick’s Day baking (is there such a thing?) to the last minute, this will take no time. That way, you can fill up on bread before you go out to ‘celebrate’.
Put the flour, baking soda, salt and cinnamon into a bowl.
Get some currants (substituted for raisins).
I never have buttermilk. I make it when I need it for a recipe by adding 1 tablespoon of white vinegar to a cup of milk and letting it stand for 5 minutes.
Add the buttermilk to the dry ingredients.
This makes a very sticky dough.
Shape into a ball using very well floured hands.
X marks the bread.
No-Knead Raisin Soda Bread.
You could slather these still-warm slices with butter.
But because I didn’t mention St. David’s Day (let alone make Welsh Cakes) earlier this month, I sliced some of this cheese to go with the bread.
A winning combination.
You can find the recipe here:
No-Knead Raisin Soda Bread
1-1/2 cups flour (plus extra for dusting)
1 tsp. salt
1-1/2 tsp. baking soda
1 cup buttermilk
1 tsp. cinnamon
1/2 cup raisins
1. Preheat oven to 425°F.
2. Place flour, salt and baking soda in a mixing bowl and stir together. Fold in buttermilk, cinnamon and raisins.
3. Turn dough out onto a well-floured surface and roll around to lose stickiness. Place dough in a greased loaf pan (or lay a piece of parchment on a baking sheet and form the dough into a round). Score an X on the top to allow steam to escape and bake for 17 to 20 minutes, or until as dark and crusty as you’d like. Remove from pan; let cool on a wire rack.