Irish Soda Bread
*makes 2 loaves

I’ve never much been driven by competition, accolades, prizes or huge goals. Most of my decisions and choices, in life and in the kitchen, have been birthed from my deep need to share and connect. It just so happened that by sharing what I love, cooking, I ended up winning 3rd place in the Irish Soda Bread bake-off at my physical therapists office. But the real topper, was being able to contribute to my aunt’s beautiful St. Patrick’s Day meal when I hadn’t been able to contribute much, as of late, in terms of daily living. So, whether you’re driven by sharing, curiosity or awards; I have you covered in this one recipe.

Losing the use of my arm over the last 9 months has been off putting for many reasons. It started off with sleeping pain and limited range of motion in yoga, but I pushed through. As the pain progressed, my mobility became even more impaired and, then my strength. By November I could barely lift a water bottle to my mouth and I could no longer pour a cup of coffee. I had surgery to repair my right shoulder rotator cuff an bicep tendon at the end of January and 2 months post surgery I finally got back in to the kitchen. Grace finally swept over me and with the strength of one arm I cut butter into flour. I lifted the large glass bowl with the strength in both of my arms and turned the loose dough on to the kitchen countertop, speckled with flour, and gently kneaded the bread into one soft ball using both of my hands. It was the most alive I’d felt in a while.

Cooking has saved me, more than once. Maybe it’s saved my life, period. One thing is for certain, without it, I’m lost.

When I found out my physical therapists’ office would be hosting an Irish Soda Bread bake off and that my aunt would be having dinner, my mission was clear. Buttermilk, raisins, sugar, butter, flour, baking soda - check. I made a beautiful mess as I cobbled a recipe together from my old scone recipes and some soda bread recipes I also researched.

I added flour to a large bowl and cut in the butter …

I added more sugar and butter than the average soda bread recipe called for. I know, soda bread is dry and crumbly, but what if mine could be moist, dense, crumbly, with a hint of butter and sugar left lingering on the tongue?

I went extra with the raisins too, coating them in the butter and flour until they were all individually separated and no longer existing in little baby raisin clumps. Into the well went an ample pour of buttermilk and with a wooden spoon I spun a soda bread story - but only until the dough was just starting to form and stick together.

I buttered a pan and let the ball of dough slide onto the countertop for a few good kneads, turning her into two balls of dough that would be soon scored with an X and then lovingly baked.

The result, two supple soda breads very fit for human consumption and enjoyment. Plain with tea or smothered in butter, either way, baking is winning and winning is eating and, well, sharing.

I imagined this dough would do with walnuts and currants, some orange zest too - pecans and dried apricots or any other combination of dried fruits. Take time to bake. To play. To create.

Irish Soda Bread
*makes 2 loaves

4 cups all purpose flour
1 1/4 tsp. baking soda
1 14 tsp. kosher salt
1/4 c. white sugar
1 stick (1/2 c.) of cold salted butter cut into tiny pieces
1 1/4 c. raisins
1 3/4 c. low fat buttermilk (cold)
1 extra large egg (cold)

-Preheat oven to 375 degrees
-Butter 2 x 9-10” round pans or place parchment paper or silpat on a flat baking/roasting tray - brush with butter - and set aside
-Add all dry ingredients (first 4) to a large mixing bowl and whisk until combined
-Cut in butter using hands or a pastry cutter until small pea sized crumbles begin to form in the flour; this will take some time, energy and love
-Gently mix in raisins by hand, being sure to separate any clumps of raisins so they are well incorporated into the flour mixture
-Beat together the cold buttermilk and the egg
-Make a well (a little hole) in the middle of the flour and add in the buttermilk and egg mixture
-Use a wooden spoon to gently mix the dough until combined and somewhat shaped into a ball
-Lightly flour the surface of a countertop or baking board
-Turn the dough onto the baking surface and knead until just combined; dough should be loose
-Cut into two balls and place each on their designated tray or in their prepped baking pan
-Score the top of each round with a X about a 1/2” deep
-Bake in the oven for 25-30 minutes, please note that this timing can be slightly more or less based on your oven as all ovens bake differently
-Insert a toothpick to test and when toothpick is dry, remove from the oven
-Cool the soda bread in its pan for 15 minutes and then transfer to a wire rack to continue cooling
-Serve as is or with butter
-Store in a plastic container with paper towel lined at the bottom and another piece on top before the container is sealed
-Bread can be frozen for up to 2 months, reheated and enjoyed

Please enjoy the below photos from my aunt’s beautiful St. Patrick’s Day dinner.

Homemade Irish Soda Bread