Recipe courtesy of Cathy’s Biscotti
As St. Patrick’s Day approaches, our mouths are already watering for plates of corned beef, pints of creamy ale, and particularly that sweet, delicious loaf of the season: Irish soda bread.
Made using its namesake baking soda instead of yeast for the leavening agent — making it technically a “quick bread” — this traditional treat is perfect with a little butter, jam, or even a sweet cream cheese spread for dessert. Rather than stand in line at the grocery store or bakery this year, try your hand at making a homemade batch with this simple recipe from White Plains’ Best of Westchester winning Cathy’s Biscotti.
3 cups all-purpose flour
½ cup granulated sugar, plus more for top
1 Tbsp baking powder
1 tsp baking soda
½ tsp salt
6 Tbsp cold unsalted butter, cubed
1 cup raisins
1 cup buttermilk
1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Work butter into the flour mixture until the butter is the size of peas. Add raisins and stir to combine.
3. In another bowl, combine the egg and buttermilk. Add wet ingredients to the flour-and-butter mixture, and combine just until the all the ingredients are moistened.
4. Turn dough out onto a floured surface and knead just a few times, until there are no dry crumbs. Divide the dough in half, shape into rounds, and place on the prepared baking sheet. Score the top of each loaf with an X and sprinkle with sugar.
5. Bake for 35-38 minutes, until golden and a cake tester inserted into the center of the loaves comes out clean.
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