Nothing says St. Patrick’s Day like Soda Bread. We served this with house cured Corned Beef Brisket and cabbage every March 17th at the take out shop. This is one of my husbands favorites so we have it though out the year because it is so easy. It is best eaten the same day, but it toasts up beautifully the next day. Several variations are included at the end of the recipe.
4 cups all purpose flour (560 grams or 19 2/3 ounces)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon sugar
1 1/2 tablespoons caraway seeds
1 3/4 cup buttermilk
1 egg, well beaten (optional)
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
Combine the flour, baking soda, salt, sugar and caraway seed. Mix well. If using any of the add in’s below put them in here. Add the buttermilk and mix just until the dough is evenly moistened but still lumpy looking. (How easy is this???)
Transfer the dough to a floured surface and knead 8 to 10 times to form a soft, sticky dough. Divide the dough in half and form into two balls. Pat each ball into a domed 6 inch round on the baking sheet. Cut a 1/2 inch deep X on top of each loaf and brush with the beaten egg.
Bake on the middle shelf of the oven until golden brown and bottoms sound hollow when tapped, about 35 to 40 minutes. Transfer loaves to a rack to cool completely.
Alternately, you can shape this into rolls of desired size, cut the X, brush with the beaten egg and bake. Reduce your baking time to about 20 to 25 minutes.
Variations: Add 1/2 cup raisins.
Add 1/2 cup raisins and 1/2 cup pecan pieces
Add grated rind of 1/2 orange
Add all of these