If you’re looking to add a wee bit of Ireland to your table this March, you’re in luck. With a handful of pantry staples and chef Vicki Lee’s recipe you can toast (literally) to St. Patrick with a loaf of Irish soda bread. Boyajian prefers cardamom to caraway seeds and recommends the bread sliced and toasted with “a little slather of butter”—and perhaps a pot of tea.
- 2 3/4 cups King Arthur Flour
- 3 tablespoons sugar
- 2 3/4 teaspoons baking powder
- 1 teaspoon salt
- 12 ounces buttermilk
- 5 tablespoons butter, cold
- 1/2 cup currants
- 1 teaspoon caraway seed or cardamom
- Preheat the oven to 375 degrees. Sieve dry flour, sugar, baking powder and salt into a mixing bowl. Cut in the butter.
- Make a well in the dry ingredients and add in the buttermilk. Stir by hand until almost mixed. Add the currants and caraway seeds and finish mixing (careful not to overmix).
- On a lightly floured surface, roll out the dough into an even round. Cut a cross into the top and brush the dough with a little milk and sprinkle it with flour.
- Bake at 375 for 10-15 minutes then lower the oven temperature to 350 degrees and bake 10-15 minutes more.