Seasonal Food: Irish Soda Bread

Cooking 101

Approximately 150 years ago in rural Ireland it was common to make bread using baking soda instead of yeast, according to Family Fun magazine. Yeast will not make dough rise unless the baker uses "strong" flour, a type of flour that gives the bread a good crumb structure. At the time, this ingredient was scarce in many parts of Ireland. The substitution of baking soda, which was more readily available, came into use out of necessity. The use of baking soda in the recipe gave this Irish snack its name. Enjoy your St. Patrick’s Day today by preparing this traditional Irish treat.

IRISH SODA BREAD
Source: Family Fun magazine

Ingredients:
2 cups white flour
2 cups whole wheat flour
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon salt
4 tablespoon butter, chilled
1 cup raisins
1 1/2 cups buttermilk or plain yogurt

Directions:
Heat the oven to 350 degrees. In a bowl, combine dry ingredients. Cut in the butter until it is pea-sized. Stir in the raisins and buttermilk or yogurt. Turn the dough onto a floured surface, knead for one minute, and shape into a disk. Cut an "X" in the top and bake on a greased baking sheet for 45 to 50 minutes or until it is golden brown. This recipe makes one 8-inch-wide loaf.