but this year I had to add add a little twist to the recipe…
We’ve been enjoying this yummy soda
bread every morning for the last couple of days and plan on having the rest it tonight
with our corned beef dinner.
You can try the recipe here:
Irish Soda Bread with Blueberries
4 cups all-purpose flour, plus extra for blueberries
4 tablespoons sugar
1 teaspoon baking soda
1 ½ teaspoons kosher salt
4 tablespoons ( ½ stick) cold unsalted butter, cut into ½-inch dice
1 ¾ cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried blueberries
1 cup dried blueberries
1 tsp caraway seeds (optional)
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the dried blueberries with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and 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, you will heat a hollow sound.
Cool on a rack. Serve warm or at room temperature.
Adapted from a recipe from the Barefoot Contessa.
By the way,
another one of my all-time favorite recipes
is for corned beef hash,
and it’s sooo easy to make!
All you need is a couple of baked potatoes
and you chop them up with a little leftover corned beef…
saute in a pan with half
a chopped onion and
a little diced red bell pepper
a little butter or olive oil,
salt & pepper until it gets a little crispy!
You can add a splash of milk
for a little creamer version…
ciao! fabiana
