St Patricks Day

Irish Soda Bread

Did you eat anything green for the holiday? We ate green, I just forgot to DRESS green-oopsies. Confession: corned beef isn't really my thing, so, we were bit unconventional and had bright green mashed potatoes (something my mom used to do), sliced kiwi, grilled asparagus, southern- style shredded pork with jalapeno slaw, and this wonderful bread instead. It's yummy- try it. {Note:it does dry out rather quickly, so best eaten on the day its made up to one day after}

4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup *raisins
1 egg, lightly beaten
2 cups buttermilk

Preheat oven to 425°. Sift together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in some more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf

Transfer dough to a large, lightly greased baking sheet. Using a serrated knife, score top of dough about 1/2'' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes. Check for done-ness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

*I used golden raisins