Irish Soda Bread
I’ve already posted a recipe for Guinness cupcakes, which is about the most appropriate St. Patrick’s Day recipe of all time. But this one comes in a close second. Soda bread is a nice, thick, almost biscuit-like bread that’s traditionally stuffed with currants and orange zest to make a slightly sweet loaf that goes really well with a hunk of butter. As it turns out, I’m not really super into this kind of soda bread, so I took Ina Garten’s recipe and modified it to be a little less sweet and a little more flavorful. Hello, it’s me, and I’m #onbrand.
Irish Soda BreadBy Page & Plate, March 15, 2019
Close-textured, sweet, and perfect for butter, this soda bread adds fennel and pepitas for a savory take on the traditional classic.
Makes: 1 loaf
- 4 cups of all-purpose flour
- 3 TBSP of sugar
- 1 tsp of salt
- 1 tsp of baking soda
- 1/2 cup of unsalted butter, room temp
- 1 3/4 cups of buttermilk
- 1 egg
- 1/2 cup of pumpkin seeds
- 2 TBSP of fennel seeds
- 1/4 cup of chives, roughly chopped
- Preheat oven to 375 and line a baking sheet with parchment paper.
- In a stand mixer or in a bowl and using your hands (almost easier, TBH), combine the flour, sugar, salt, and baking soda. Mix to combine, then beat in the butter one tablespoon at a time until completely incorporated.
- Whisk the egg into the buttermilk, then slowly add to the flour mixture. Mix until dough comes together.
- Add pumpkin seeds, fennel seeds, and chives, and stir to just combine.
- Turn dough out onto baking sheet. Shape into a circle and then cut an X into the top of the bread. Don't ask why we do this, just do it. Bake for 55-65 minutes or until golden brown.
- Slather with butter and consume in the name of lining your stomach.
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