We have often dreamed of traveling to the green countryside of Ireland to watch the horse races on the beach, and enjoy live music in Dublin’s pubs. Of all the countries I have traveled to in the world, Ireland is one that I have not had a chance to explore. The closest I have gotten was a short layover. One thing I am certain about is that I love Irish people. I guess that is quite obvious since I married into an Irish family.
Irish soda bread is one of my husband’s favorite Irish foods. On a sleepy Saturday morning I came up with this adaptation that is a twist on the traditional stew side. We enjoy it with butter for breakfast. This is well worth the wait as you smell the whiskey wafting from the oven. Resist the urge to open the oven door. Enjoy!
This recipe is adapted from a great food blog called Food For The Soul. Check out Amy’s very, very simple version here. Her photography is beautiful.
- 1 cup buttermilk or *1 cup vegan buttermilk (Mix 1tbsp apple cider vinegar or 1 tablespoon lemon juice to 1 cup of unsweetened nut or soy milk)
- ½ cup raisins
- 1 tablespoon whiskey(optional)
- 1 teaspoon orange zest (optional)
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ tsp baking soda
- ¼ tsp salt
- Preheat the oven to 450°, and lightly oil a cast iron skillet or lightly coat a baking sheet with nonstick cooking spray.
- Place raisins, whiskey, and orange zest in a bowl and allow to sit for at least 5 minutes.
- *If using vegan buttermilk, mix milk and lemon juice OR apple cider vinegar together and allow to sit for at least 5 minutes.
- In a large bowl, whisk together the flours, baking powder, and salt. Make a well in the center, and pour in the buttermilk, stirring just until incorporated. Turn the dough out onto a well-floured surface, and knead 4-5 times. Dough will be quite wet and will accept lots of flour on the counter. The loaf should be well coated in flour. Shape into a round loaf, and place onto the center of the cast iron skillet or on to prepared cookie sheet.
- Score the loaf by cutting a ¼ inch deep X into the top. Bake at 450° for 15 minutes before turning down the temperature to 400° and baking for another 15 minutes. Cool in the skillet or pan for 5 minutes before turning out onto a wire rack to cool completely.
- Makes an 8 inch round loaf.