Our daily bread

I have made many Irish soda bread recipes over the years …

I found a winner in 2003. Then I lost the recipe. I haven’t been satisfied since.

Because St. Patrick’s Day is coming up … because I’m of Irish descent, at least partially … because I love a good, hearty bread … I’m about to try this recipe.

I admit, it’s the photo that hooked me. I borrowed this recipe from a lady who calls herself the stained apron in blogland. I’m excited about it. I hope it’s as good as it looks! 

Let’s try it, shall we? I want to know what you think!

Irish Soda Bread

Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or a silicone mat. Set aside and preheat oven to 375 degrees.

Whisk buttermilk, egg and baking soda together in a small bowl.

In a large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.

Cut in butter with a pastry blender until butter is about the size of peas. Make a well in the center, pour in buttermilk mixture and mix together. Dough will be fairly wet.

With floured hands, divide dough into 2 and place on the prepared pan. Lightly pat each into a
9-inch circle (lightly flour your hands or the top of the mound if needed).
Use a knife to cut each circle into 6 wedges. Sprinkle with the remaining 1/4 cup oats.

Bake for 35 to 45 minutes.

Variation: you can also add golden raisins or regular rasins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference.

Sounds yummy, doesn’t it?