Tuesday, March 17, 2009

Irish Soda Bread

My name is Erin and I have a shamrock tattooed on my body. Therefore, I can't very well NOT post one of my traditional Irish recipes in honor of St. Patrick's Day. We always enjoy Corned Beef and cabbage, Colcannon, parsnips, carrots, and this soda bread for dinner. Don't forget to wash it all down with a glass of warm Guinness or better yet, a shot of Redbreast! Slainte!

2 cups flour
1/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 TBSP melted butter
1/2 cup raisins or currants
1 TBSP caraway seeds
1 1/4 cup plain yogurt
1 large egg, beaten

Preheat oven to 350 degrees.
Plump raisins or currants in hot water for a few minutes, drain well.
Sift the flour, sugar, baking soda, and salt into a large mixing bowl.
Add the raisins or currants and caraway seeds and mix well.
In another bowl, combine egg, yogurt and melted butter.
Add wet ingredients to the dry ingredients.
Combine with a spoon until just mixed.
Being careful not to handle too much (it will make your bread tough) form the dough into a disk about 6 inches in diameter and 3 inches thick in the center.
Dough is supposed to be light and airy and quite sticky, but you can dust with a little more flour if needed.
Place on a cookie sheet and cut a cross on the surface.
Bake 45-50 minutes.
Bread will be golden brown and will sound hollow when the bottom is tapped.

Cut circle into triangles and serve warm with butter and Rhubarb jam.

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