Once a year, I make a loaf of this tasty bread to go with the corned beef, potatoes and cabbage cooked in our 20-qt Kuhn-Rikon pressure cooker. Recipe below!
Irish Soda Bread
Prep time: 1 hour+
Makes: 1 large loaf, about 8 servings
1 and 3/4 cups buttermilk (or plain yogurt mixed with milk/water)
1 large egg
4 and 1/4 cups all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons butter, cold and cubed
1 Tablespoon caraway seeds (optional)
1 cup raisins (optional)
Preheat oven to 400°F. Oil a 10-12 inch cast iron skillet (or baking sheet). Whisk the buttermilk (or yogurt and milk/water) and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry blender until mixture resembles coarse crumbs. Pour in the buttermilk/egg mixture. Gently stir the liquid into the flour mixture, folding in raisins and caraway seeds (if desired). Stir until dough begins to form a ball. Place dough ball on a floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour. Transfer the dough ball to the skillet (or baking sheet). Using a very sharp knife, score a cross 1/2 inch deep into the top. Bake until the bread is golden brown and center appears cooked through, about 45-55 minutes. Loosely tent the bread with aluminum foil if you notice heavy browning on top.