"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Irish Soda Bread Recipe

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This recipe for Irish Soda Bread, by , is from Food We Love: Some of John's & Bonnie's Favorite Recipes*, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 c. all-purpose flour, plus extra for currants
4 T. sugar
1 t. baking soda
1 t. kosher salt
4 T. ( stick) cold unsalted butter, cut into -inch dice
1 c. cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 t. grated orange zest
1 c. dried currants

Directions:
Directions:
Preheat the oven to 375 F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda & salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter & mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg & orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 T. of flour & mix into the dough. It will be very wet.

Dump the dough onto a well-floured board & knead it a few times into a round loaf. Place the loaf on the prepared sheet pan & lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

This easy, forgiving recipe is from Ina Garten's "Barefoot Contessa At Home."

 

 

 

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