I love Irish Soda Bread...nothing is better for a diet than chewy, soft, out-of-the-oven Irish Soda Bread for St. Patty's Day. So...to begin my "fun" I decided to try to improve upon the traditional recipe by experimenting ...on my thighs. (Someone forgot to tell me that I wasn't supposed to eat the whole loaf in one day :) ..... This is one of the easiest breads to make and I've had many different (only slightly) variations in my travels, but I wanted something more "unusual" than just rum-soaked raisins and a slightly soda-salty aftertaste. Something that would "mix" with a dark Guiness beer perhaps?
I started with what appeared to be a standard-fare recipe that I discovered spattered across mutliple Irish cookbooks and the internet and hit on what turned out to be an "excellent" twist. First I ran to the local Wild Oats grocery store for organic cranberries (any excuse to go out shopping) and decided to hunt down a blood orange which proved to be harder to find, but I managed to find one, slightly rugged, rather puny one amongst a small leftover group at the Fresh Market. This market is one I have loved for years....and here's why: not only do they have incredible offerings but their service is beyond compare. As I approached the checkout lane, the gentleman checking me out commented on how small and measily the orange appeared and simply said "I'm not charging you for it". Not a big thing; but they are consistent in fulfilling the customers needs and doing the right thing by the customer by going overboard at making certain they RESPOND and give.... a big thing in my book!
So home I went with my blood orange and my cranberries. I decided that alcohol might help me drown the "missing my son" blues so I took 1 cup of cranberries and marinated them for a couple of hours in 1/2 cup PAMA Pomegranate Liqueur and the juice/pulp of 1 blood orange. Another find that I cannot live without in both my liquor cabinet and my kitchen. And well....ok, I gave in and marinated 1 cup large flame raisins in 1/2 cup dark rum to mix up a second traditional loaf because afterall - it is St. Patrick's day and one has to remember not to offend the Leprechauns hanging around, just in case they decide to consider bestowing luck upon you.
So here is the "lucky" recipe:
2 c. all purpose flour
5 T. sugar; 1 T. heavy sparkling sugar (for top garnish)
1 1/2 t. baking powder
1 t. salt
3/4 t. baking soda
3 T. butter, chilled, cut into cubes
2 t. imitation butter flavor
1 c. buttermilk (or 1 c. milk & 1 t. lemon juice)
1 - 1 1/2 c. fruit (pomegranate orange cranberries or rum raisin mixture)
Orange Zest added into the cranberry mixture only
Preheat oven: 375 degrees F. Spray 8" cake pan (or pie plate) with nonstick spray. Whisk flour, sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter and then using fingertips, rub in until a very coarse meal forms. Make a well in the center of the flour mixture and add buttermilk and butter flavoring; gradually stirring dry ingredients into the milk. Add either the raisin mixture or the cranberry-orange pomegranate mixture after pouring off the alcohol (discard) and blend; only until fruit is distributed throughout.
Using floured hands, shape dough into a ball (check consistency and add a small amount of flour, if needed). Flotten the ball in the pan until dough is about 1 1/2 inches thick, brushing the top and sides with a small amount of melted butter. Cut a 1/2 inch deep cross in the top of the bread loaf with a sharp knife. Sprinkle dourgh with the heavy sparkling sugar (if desired). Bake bread until just browned and the tester inserted comes out clean; about 40 minutes. Cool bread for 10 mins and transfer to a cooling rack. Make certain not to add too much additional flour or get too much of it on the bottom of the loaf as this will make it taste "floury". You might also try adding nuts you may have and never leave the "X" cut off the top as the bread will not get done in the middle.
As I did - you may want to double the batch and make 2 loaves; one with cranberries and the other with raisins. One note: watch your baking times as this bread can quickly become overbaked and dried out. And use your judgement when adding additional flour - this is where the "luck" comes in or the expertise of the gourmet baker :) Needless to say - this bread doesn't stay around long and tastes incredible just warm, out of the oven with some authentic Kerrygold Irish butter and a bowl of Irish Stew. If you develop any new "twists" - please let me know! ....and luck of the Irish to you! ~Slan leat~
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