In honor of Chicago’s observed St. Patrick’s Day (the Saturday before St. Patrick’s Day), the river has been dyed green and Irish soda bread is baking in my kitchen!
After a trip into the city to see the river, countless drunks in the streets, and a quick lunch at Fox & Obel Cafe (update: Fox and Obel closed in October 2013), I came home to bake some soda bread. I got the basis for this recipe from tasteofhome.com.
Irish Soda Bread
soy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 2 cups all-purpose flour
- 2 Tbsp brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3 Tbsp butter (I used Earth Balance)
- 3/4 cup low-fat buttermilk
- 1 cup raisins
- 1/2 tsp caraway seeds
- 1 Tbsp sugar (I used raw turbinado sugar)
In a large bowl combine flour, brown sugar, baking powder, baking soda, salt, and caraway seeds. Cut in butter until mixture is crumbly. In a separate bowl whisk together one egg and buttermilk. Pour over flour mixture and stir until moist. Add raisins and knead together on a floured surface until well combined and ingredients hold together.
Form a circle loaf and cut a deep X in the middle of the loaf. Whisk last egg and brush loaf with egg. Sprinkle with sugar. Bake for 30 minutes at 350*F until golden brown.