Irish Soda Bread is basically a biscuit transformed into a round bread. I only make this for St. Patrick’s Day, to serve with New England Boiled Dinner, but given that I have now prepared a minimum of 40 St. Patrick Day dinners, I included my recipe in my cookbook. I was told years ago by a friend from Ireland that the reason the bread is scored in an X on the top prior to baking is to “Let the fairies out.” My hope is to let the fairies in.

Score with an X—Irish Soda Bread

Serves 8

3½ cups all-purpose flour (more if needed)
½ cup whole-wheat flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons caraway seeds
¾ cup brown or golden raisins
½ cup butter, chilled and diced
1 egg
1¾ cups buttermilk

Directions

1. Preheat oven to 425°. Lightly flour a cookie sheet or pie tin. Sift flours, sugar, salt, and baking soda into a bowl. Use a fork to toss in the caraway seeds and raisins.

2. Use a pastry cutter to work the cold butter into the flour until it resembles coarse cornmeal. Make a well in the middle of the flour and break in the egg. Use a fork to beat the egg yolk and white together, then add the buttermilk. Mix with the fork until the batter forms a ball, then use your hands, especially the palm of your right hand, to quickly knead the dough. It should be sticky and shaggy. If it is too dry, add a bit more buttermilk. Work fast. Try not to overmix or over-knead as too much handling will result in a tough bread.

3. Place the dough on the pan, shaping it into a nice round loaf. Use a serrated knife to score the top with an X. Place on the middle shelf of the oven and bake for 35 to 45 minutes. Test if the bread is done by turning it upside down on your counter and thumping the bottom. It should sound hollow. Eat while hot with lots of butter.

   Photo: Lynn Donaldson