With St. Patrick’s Day around the corner, all of us in Boston are starting to think about our plans to celebrate. While I won’t be able to indulge in a Magners Cider (never was a big Guinness fan) this year, I couldn’t totally miss the Irish fun. One of my girlfriends recently moved to a place right on the parade route so we even have the perfect place to enjoy the festivities- I can’t wait for people watching. Going to be so funny this year 🙂 While I can’t have beer, another carb filled Irish item I can have though is Irish Soda Bread!
Ever since I’ve heard of dutch oven breads I’ve been wanting to make one myself. It seemed super easy- add the dough and it naturally becomes a perfectly round loaf of bread. Well I have to say, it actually was that easy when I made this Dutch Oven Irish Soda Bread! Since this recipe is for a denser loaf of bread that doesn’t require yeast to rise, it comes together quickly- just assemble, make it into a big round ball shape, place in the dutch oven and bake. I was really impressed with how perfectly circular the end result was!
My Irish Soda Bread is slightly sweet, which would make it great for a breakfast treat before a Saint Patrick’s Day party. Serve with Irish coffee for extra credit 🙂 The recipe details are below- happy baking!
Makes one loaf of Irish Soda Bread
- 4 cups of all purpose flour
- 1/2 of a cup granulated sugar
- 1/2 of a teaspoon baking powder
- 1/2 of a teaspoon baking soda
- 1 teaspoon salt
- 1/2 of a cup of butter, cold (1 stick)
- 2 large eggs
- 1 and 1/2 cups of buttermilk
- 1 cup dried currants
Preheat oven to 400 Degrees F.
Mix together flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Cut cold butter into thin slices and add into flour-sugar mixture.
Mix the butter into the flour- it will be slightly lumpy, with a similar coarse consistency to cornmeal.
Whisk together the buttermilk and eggs into a small mixing bowl.
Gradually mix the egg and buttermilk into the flour.
Mix until all liquid is absorbed. The dough will be slightly wet and not smooth.
Mix the currants into the dough by hand.
On a lightly floured surface or piece of parchment paper, shape dough into a large round ball shape.
Place the ball of dough into a greased dutch oven with lid on.
Bake for 30 minutes with lid on.
After 30 minutes, remove lid and bake for an additional 15 minutes until baked through.
Allow to cool slightly before removing from dutch oven by flipping over onto a plate.
Best served warm (with Irish coffee), but will keep well for if wrapped.
Shop The Post