I already posted my favorite corned beef recipe that I make every year for St. Patrick’s Day….now here is my favorite soda bread recipe that I’ve used for as long as I’ve made the corned beef! I found this recipe years ago I can’t remember….it’s from Epicurious back in the day. It has a heartwarming story behind it that always makes me feel proud to make this. It follows here:
Patrice Bedrosian of Brewster, New York, writes: “In the days that followed September 11, 2001, I — like so many Americans — gravitated toward roast chicken, meat loaf, and anything that brought comfort and ease to my home. You see, my stepbrother, Jerry O’Leary, a 34-year-old chef working at Cantor Fitzgerald’s corporate dining room in One World Trade Center, was among the many victims on that terrible day.
“I feel quite certain that Jerry’s love for cooking stemmed from his mother, Julie Lestrange. And as long as I can remember, she has always had something delicious waiting for my family whenever we visit.
“I would like to share a recipe that Julie has given to me. My hope is that you will, in turn, share it with my fellow readers, encouraging them to enjoy this delicious and comforting Irish bread, to smile, and to remember the love between a mother and a son.”
It’s moist, flavorful, beautiful and delicious! What more could you ask for? Make sure to use a good cast iron skillet to bake it in…it makes all the difference. With a little butter melted over the top or dipped in your corned beef jus……HEAVEN! I always eat the leftovers for breakfast the next day heated in the oven with butter and jam. I’m sure you will love it! Happy St. Patrick’s Day everyone!!
- 5 c. all purpose flour
- 1 c. sugar
- 1 Tbs. baking powder
- 1½ tsp. salt
- 1 tsp. baking soda
- ½ c. (1 stick) unsalted butter, room temperature, cut into pieces
- 2½ c. raisins ( I used a mix of golden and regular)
- 3 Tbs. caraway seeds
- 2½ c. buttermilk
- 1 large egg
- Preheat oven to 350°F.
- Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2½-inch-high sides. Whisk first 5 ingredients in large bowl to blend.
- Add butter; using fingertips, rub in until coarse crumbs form.
- Stir in raisins and caraway seeds.
- Whisk buttermilk and egg in medium bowl to blend.
- Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
- Transfer dough to prepared skillet; smooth top, mounding slightly in center.
- Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
- Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
- Cool bread in skillet 10 minutes.
- Turn out onto rack and cool completely.
- (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)
Happy St. Patrick’s Day!!
Beijos e Tchau!