Six years ago we traveled to Ireland. While we were there, I had the opportunity to take a cooking class with Catherine Fulvio at her bed and breakfast/farm/studio just outside of Dublin. She took us on a tour and we ended up in her studio/kitchen where she films her shows for a lesson in Irish Soda Bread. The typical Irish Soda is bland but distinctively tasty. Soda bread is a quick bread leavened with baking soda, hence the name, rather than yeast. Some soda’s breads have caraway seeds, raisins or nuts. What I learned from Catherine is that most Irish cooks and housewives have their own version of Soda Bread based on their likes & preferences, however, the common denominator is baking soda & salt. Well, here’s my version with some of my favorite flavors, orange, apricot & cranberry and my favorite nuts, walnuts. Either give mine a try or use it as a base to make your own, your own unique way...It’s a Great Day 🍊
Recipe
Preheat oven to 425 degrees
Ingredients
-4 cups unbleached flour
-2 teaspoons baking soda
-1 teaspoon kosher salt
-1 1/2 cup milk (divided 1 1/2 cup & 1/4 cup)
-1 cup plain Greek yogurt
-1/2 cup dried apricots chopped
-1/4 cup unsweetened cranberries
-zest and juice of 3 Clementines (juice & zest 1, set aside juice then juice & zest the other two)
-1/2 cup walnuts chopped
-Liquid to brush on top before baking (as mentioned in the ingredients, the 1/4 cup of milk blend with the juice and zest of 1 Clementine. Set aside)
Method
- Line a baking sheet with parchment paper and sprinkle generously with extra unbleached flour.
- Sift the unbleached flour, Kosher salt and baking soda into a large mixing bowl. Zest two of the Clementines into the flour mixture & blend. Make a well/hole in the middle.
- Juice two Clementines and pour over dried apricots and cranberries. Let stand to plump until ready to pour into mixture.
- Whisk together the Greek yogurt & milk and then pour into well/hole in the flour mixture. Blend with a fork until liquid is incorporated. The dough should be completely damp. Now pour in the juice and dried fruit. Once blended, add in the walnuts.
- Turn onto the floured parchment lined baking sheet and shape in to a somewhat smooth round. Flour a large knife and score the bread, making a cross, to Bless the bread.
- Now brush the scored round with the liquid mixture. You may not need it all.
- Bake for 35-45 minutes, depending on your oven. I check after 35 minutes, and then set for an additional 5 if necessary, check and decided if an additional 5 is needed. Bread is done when either bread sounds hollow when you tap with your knuckle or a tooth pick inserted in the center of the bread comes out clean. Remove baking sheet from oven and place pan on a rack for about 7 minutes. Remove bread from pan and place onto a wire rack. I like bread warm, not hot, served with I unsalted butter along with apricot jam or orange marmalade & a good cup of tea...Enjoy 🍊
