What's Scenting The Cottage Today?

Irish Soda Bread packed with plump dried cherries! I just had to bake something special to have with the homemade butter I whipped up yesterday. To me, it doesn't get much better than a good loaf of Irish Soda Bread. Of course, I'm baking it in my cast iron, but it can be baked on a cookie sheet as well.

Ingredients:
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins (I used dried cherries)
1 large egg, lightly beaten
1 3/4 cups buttermilk

Preheat your oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

Using your clean fingers (or I sometimes use a large fork) work the butter into the flour mixture until it resembles coarse meal, then add in the raisins or dried fruit of your choice.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour and transfer dough to a lightly floured surface. Shape into a round loaf, gently kneading a couple times, just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. It is important not over knead because the bread will end up tough.

Transfer dough to a large, lightly greased, cast iron skillet or a baking sheet (it will flatten out a bit in both the pan or on the baking sheet). When I use a baking sheet, I line it with parchment as it keeps the bottom from browning more than I like. Using a knife, score top of your bread about an inch and a half deep in an X shape. Bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. I check for doneness by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Enjoy!!