With the start of March already here, St. Patrick’s Day is not too far behind, and that means yet another chance to get in the kitchen with your kids to whip up a tasty treat. What would St. Patrick’s Day be without some traditional Irish soda bread? Don’t feel intimidated- it’s actually easier than you may think. And after you’re done, you can tell everyone you and your kids made bread from scratch, and hopefully, had fun doing it.
Irish Soda Bread
For this recipe you’ll need:
– 9 inch round pan, or bread pan, or any shaped baking dish/pan that is at least 2 inches deep
– Large mixing bowl
– 3 ½ Cups of all purpose flour, plus approximately 1 Cup of flour for dusting
– ½ tsp baking soda
– 1 pt. sour cream
– 2 eggs
– 1 tsp salt
– ½ Cup sugar
– ¾ Cup raisins
– 2 tsp baking powder
– 2 Tbsp caraway seeds (optional)
– 1 Cup currants (optional)
Before you start, take minute to realize usually where there’s flour, there’s a mess. Try to curb your inner Felix Unger for this recipe. Any mess can be cleaned up after you’re all done.
– Start the kitchen fun by preheating your oven to 350 degrees
– Next, combine the dry ingredients together into the bowl
– Beat the eggs in a small bowl and stir in the sour cream
– Add the egg mixture to the dry ingredients in the mixing bowl and stir until it’s entirely combined
– Add the raisins, caraway seeds, and currants, if you choose to use them
– Then take the dusting flour and thoroughly dust your hands with flour
Here’s a helpful tip: the next step will get sticky, and it may be best to use one hand when kneading the dough. It will take a little longer, but in the end you’ll have a clean hand to grab more flour if you need it, or to turn on the faucet to wash off the excess dough from your kneading hand.
– Knead the dough until it’s slightly sticky, but manageable, and doesn’t get stuck to your hands
– Dust the bottom and sides of your pan with flour
– Transfer the dough into the pan
– Dust the entire top of the dough with flour, then pat it down to fill the pan completely
– Take a knife, dust the tip of it with flour, then use it to make a shallow crisscross (X) across the top of the dough
– Bake for 50 minutes
– When you take it out, let it sit for about 15 minutes
Helpful tip #2: once the loaf is cool enough to touch, take it out of the pan and tap on the bottom. It should sound hollow. (Don’t worry though, it’s not.)
The last step is the best one. Celebrate the success of baking soda bread from scratch with your kids by having a slice or two, maybe with a little butter. You won’t be waiting until next St. Patrick’s Day before making it again.