I decided to try Irish soda bread once again. I probably made it in Ireland when I lived there in 1983. Most likely, I feasted on the Irish scones from Mary Rose's tea room and bakery on St. Patrick's street. I really have never tasted any like it since. The most common pastry/bread that was served in homes was tea brack (a dark fruit bread) with butter or not. And tea. Lots of tea.
I found this recipe online and, while intimidated by it, and trying it today - March 17th. I'll update it with photos if it is successful!
40 minutes baking time at 425 degrees F.
4-4-1/2 cups flour
1 T. sugar
1 tsp. salt
1 tsp. baking soda
4 T butter, cubed and slightly softened
1 cup currants or raisins
1 large egg, beaten lightly
1-3/4 c. buttermilk
Preheat the oven. Whisk together the dry ingredients. Work in the butter with your fingers until the mixture resembles cornmeal. Add in the currants or raisins.
Make a well in the flour mixture and add in the egg and buttermilk. Mix with a wooden spoon until the dough is too stiff to stir. Form the dough using floured hands and format rough ball shape. The dough should be a little sticky and like shortcake dough.
Transfer the dough to a lightly floured surface and shape into a round loaf. It will still be sticky and shaggy. Don't overwork the dough!
Place in an iron skillet or on a baking sheet. Score with an X with a knife.
Bake until golden and the bottom sounds hollow - 35-45 min.
Cool, slice and serve.
