Irish Soda Bread

Tiffany Cohen has been cooking since she was 12 years old. Everything she does revolves around family, friends, food and fun. She has a blog called Whatcha Cooking Good Looking, which showcases her love for food and creating great memories with family and friends. When not working at her corporate job, she’s enjoying life with her husband and two little boys. Contact her at whatchacookinggoodlooking@gmail.com.

Is it really St. Patrick’s Day if you don’t have Irish Soda Bread?  No, it’s definitely not.  At work, we have an Irish Soda Bread contest, which is always a fun time.  My friend Vince’s wife, Liz, hands down makes the BEST Irish Soda Bread.  When I started my food blog and St. Patrick’s Day rolled around, there was only one person I was turning to to give my readers the ultimate Irish Soda Bread recipe and that was Liz. 
 
So I made my first Irish Soda Bread…and my second…and my third.  Honestly, we couldn’t get enough of it!  Here’s the deal…you need one special piece of equipment. A cast iron skillet. Yes you heard me right. It makes all the difference. If you don’t have one, get one.  If you stick with me, you’ll put it to good use, I promise!  Now it’s your turn to experience the ultimate Irish Soda Bread.  Enjoy!

Irish Soda Bread
5 cups cake flour or all-purpose flour
1 tablespoon salt
3 teaspoons baking powder
1 flat teaspoon baking soda
1/2 cup sugar
2 cups buttermilk
4 tablespoons (1/2 stick) of butter, melted
1 egg
1 cup raisins
1 tablespoon caraway seeds

1.  Preheat the oven to 400 and butter up that cast iron skillet (don’t be stingy).  In a large bowl, whisk together all the dry ingredients.  Add the buttermilk, melted butter, and egg.  Mix until the dry ingredients are wet, then add the raisins and caraway seeds.  At this point I actually go in there with my hands because the dough is pretty sticky. Continue mixing, but do not overmix!  When the ingredients are fully incorporated (no dry spots and the raisins and caraway seeds are evenly spread), you’re done.

2.  Transfer the dough to the buttered skillet and mold so that it fits in the pan perfectly.  Bake in the oven for 10 minutes at 400, and then turn down the heat to 300 for 50 minutes until an inserted knife comes out clean.