I look forward to Irish Soda Bread around St Patrick’s Day every year! This version is fluffy and moist on the inside with a crisp, buttery crust. Very simple to make and it’s especially good when served with Irish butter and slices of sharp white cheddar.
Found this wonderful recipe in the New York Times:
1/4 cup butter, melted plus some extra for greasing the pan
3 cups flour
2/3 cup sugar
1 T baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 1/2 cups raisins or currants
1 T. caraway seeds
Grease a cast iron skillet with butter and then line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and soda.
In a separate bowl, mix together 2 tablespoons of the butter, buttermilk, and eggs. Add to the dry mixture and stir just until combined. Add in the raisins or currants and caraway seeds and stir gently.
Pour batter into the skillet. Brush with melted butter. Bake at 350 degrees for approximately 1 hour or until golden and firm to the touch.
Cool for 10 minutes. Slice and serve with Irish butter and slices of sharp, white cheddar. You’re ready for St. Patrick’s Day Potluck Time!