Katie's Kitchen: Great-Aunt Mary’s Irish Soda Bread

Great-Aunt Mary’s Irish Soda Bread

Most of the family recipes that I have are from my Mom’s side of the family, but this one is from my Dad’s side and it’s a true classic “Clyne” recipe. For those who don’t know my Dad is 100% Irish, which basically translates to will eat potatoes in any form and a requirement to make and eat Irish Soda Bread around St. Patrick’s Day. This recipe comes from his Aunt Mary and probably dates back even further.

Ingredients:

· 3 ½ cups flour

· 4 ½ tsp baking powder

· 1 tsp salt

· ½ c sugar

· 1 c raisins

· 1 tbs caraway seeds (OPTIONAL**)

· 1 tbs shortening

· 1 egg beaten

· 1 ½ c buttermilk

I know lots of Irish Soda Bread Recipes have baking soda, (well duh you might think) but this one does not have any. It does have a lot of baking powder that will take care of the rising. Just trust me on it! I should probably call it Irish Baking Powder Bread, but it doesn’t have the same ring to it…

**Growing up in my house there was a large divide over whether caraway seeds should be in the Irish Soda Bread. My Dad and I like it with them, while Mom and my brother liked it without. It was so bad that Dad had to make two every year, one with and one without. The recipe works great either way; it simply depends on your preference. I made them two this year, one with and one without. The pictures below are for without.

1) Preheat the oven to 350°. Prep a pie plate, I just use some plain cooking spray, but you could grease it with butter. Alternatively you could use a cookie sheet lined with parchment paper depending on what you had.

2) Mix the dry team: flour, baking powder, salt, sugar, raisins, caraway seeds (if using)

3) Add the shortening to dry mixture and break it up with your hands.

4) Add the beaten egg to the mixture.

5) Gradually add buttermilk. It may be tough to mix, but get those hands in there and you can do it!

Be sure to not overwork the dough, unlike yeast breads you do not need to knead it.

6) Cut a cross on the top of the dough. It gives the bread room to rise and is traditionally done to represent warding off the devil and protecting the household.