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MMMM. Irish Soda Bread

6 years ago

Grandsons were here for St. Patrick's day and didn't need any more junk food. So I waited till this week to bake Irish soda bread and gave my sister a loaf too. It has been a few years since I made this lovely bread with currants. I had forgotten how delicious it is. Must make it much more often.

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Comments (4)

rob333 (zone 7b)
6 years ago
last modified: 6 years ago
Sounds wonderful. I can't make it more often. I make it "Americanized", even more than adding raisins. This time, I also added blood orange zest and made it quick bread style, instead of biscuit style. We (mostly me) ate the entire loaf within two or three days. Love it as it was, made french toast out of it, and last, regular toast with preserves. So tasty.
party_music50
6 years ago
I've never had real/traditional Irish Soda Bread! My sister found a recipe years ago called Irish Bread that is probably a lot like Rob's... a slightly sweet dense white quickbread full of raisins. Great warm, cold, or toasted -- optionally slathered in butter. Sometimes I just crave that bread. lol!
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Had Irish soda bread served at Irish pub today. My choice is Irish Brown Bread, which I love. Here's a recipe I shared. Never made it, but KT'er used this recipe and thought it was great. Irish Brown Bread If you can't get to Ireland to savor their wonderful Brown Bread, this is the best recipe using American whole wheat flour: 1 ¾ cups all purpose flour 1 ¾ cups whole wheat flour 3 tablespoons toasted wheat bran 3 tablespoons toasted wheat germ 2 tablespoons old-fashioned oats 2 tablespoons packed dark brown sugar 1 teaspoon baking soda ½ teaspoon salt 2 tablespoons (¼ stick) chilled unsalted butter, cut into pieces 2 cups buttermilk Preheat oven to 425 degrees F. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.
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Wow. When I was little, we'd beg my mother for currants rather than regular raisins. They came in a yellow Sunmaid box and were sold next to the red box with the regular raisins (I assume they were more expensive, or maybe she just wanted some scarcity at home to keep them as a treat, in buying fewer of them, but we used to eat them right out of the box). They have them in the bulk bins now, as well as on the shelves. I always feel so sad for those of you who have such limited access to a variety of foods. Whenever I see those TV shows where people are moving to out of the way "paradises", I keep thinking of the commerce (not just food) one would be giving up. I've lived in the middle of nowhere, whence I brought back a broom on a four hour bus ride from a visit to the big city because my little town only had them once a year. Thank goodness for sisters and Amazon!
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User
6 years ago
I love Irish soda bread and my recipe comes from a long ago KC restaurant (it was the bread that they put on the table when you sat down) and is the only recipe I use -- no currants or raisins. This year, however, I tried the Irish /Guinness Brown bread and am in love with it. I made my THIRD loaf yesterday for a chamber coffee this morning (Using an orange marmalade butter for a spread). Now I'm torn between traditional Irish soda and this newer recipe for brown bread!
raee_gw zone 5b-6a Ohio
6 years ago
I love Irish Soda Bread -- I think it is the flavor of the barley flour that I like so much. I have made it from a store-bought mix before, but this year I bought a loaf at the grocery -- not as good actually, but it satisfied my craving. Just polished off the loaf this morning!

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