I’m running out of time to post all the recipes I’ve got on my list for St. Patrick’s Day, so I thought I’d better squeeze in this version of Irish soda bread. Last year, I posted my go-to recipe for a traditional Irish bread. Today’s post for Irish soda bread has a texture that is more similar to a dessert bread and is equally good in its own right.
For the past several years, I’ve made both types of Irish bread for home and for work. Besides making a traditional corned beef and cabbage meal at home, my group at work makes it for a special lunch. They were trying to decide whether to have it today or Monday and chose Monday when they found out I was off today. I promised I would show up Monday with the Irish breads!
I’m enjoying all things Irish this week. This past weekend, I made a fabulous chocolate stout cake with a Bailey’s Irish Cream white chocolate frosting. Yesterday I had a corned beef sandwich for lunch at a local restaurant which was absolutely delicious. Last night after a Spartan supper, Roger and I had a piece of Irish soda bread for dessert, slathered with butter.
If I can manage it, I’ve got one more new recipe to try before St. Patrick’s Day that has me drooling. What can I say? It’s been a bad carb week!
One year ago: Tom’s Irish Bread
Irish Soda Bread
- 4 cups flour
- 1 cup white sugar
- 1 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs
- 1 pint sour cream (16-oz. container)
- 1 cup currants
- 1 tbl. caraway seeds, optional
Preheat oven to 325 degrees F. Grease two 8 1/2 x 4 1/2 inch loaf pans.
Whisk together the flour, sugar, baking soda, baking powder and salt.
Add the eggs, sour cream and currants (also caraway seeds if using) and mix until just combined.
Batter will be thick. Distribute batter evenly between the two pans.
Source: From allrecipes.com