Just had to post this, no matter how many days after St. Patrick's. It is still March! My mom adapted this very special recipe from her Aunt Nell, who elevated a traditional bread to family heirloom status. It carries with it all the bona fide Brooklyn Irish authenticity one could ask for; plus, it tastes soooo good. It is cake that you are allowed to put butter on.
This year I made two loaves of the family recipe (which does not include caraway seeds, by the way), as well as a simple brown bread recipe that is more savory.
AUNT NELL'S IRISH SODA BREAD
makes one 10 - 12 inch round loaf
ingredients
4 c bread flour
1 1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tbsp butter, softened, not quite melted
1 tbsp sugar
1 1/2 c buttermilk + 1/2 c more
"a fist full" of raisins or currants, soaked in water
1 egg, lightly beaten
preparation
1. Preheat oven to 375 F.
Grease and flour a cake pan, cast iron skillet, or baking stone.
2. Mix dry ingredients. Cut butter into mixture using two knives. Stir in raisins.
3. In a separate bowl, mix together 1 1/2 cups buttermilk and egg. Make a well in the center of dry ingredients and pour in milk/egg mixture. Shape into very wet, sticky ball. If needed, add the additional 1/2 cup buttermilk. 4. Press ball into floured pan. Flour a knife; mark the top of the loaf with an X.
5. Bake for 50 - 60 minutes. Test for doneness with skewer; thump bottom of loaf and listen for a hollow sound.
Let cool a bit before slicing. Serve with butter. Lots of butter. And tea with milk.
IRISH BROWN BREAD makes one 10 - 12 inch round loaf
ingredients2 c bread flour
2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
2 tbsp butter, cut into pieces
2 tbsps (packed) dark brown sugar
handful wheat bran, lightly toasted in a dry skillet
3 tbsps old-fashioned oats, plus one more tbsp
1 1/2 c buttermilk + 1/2 c more
preparation Follow directions for Aunt Nellie's bread, adding the wheat germ and 3 tbsps oats to the dry ingredients. Sprinkle the remaining oats over the loaf after you mark it with an X.