Irish Soda Bread

So on Thursday I made Irish Soda Bread. I was inspired after finding a blog that's connected to Pionner Woman called Tasty Kitchen, there are a lot of recipes, hours of time was sucked from me by this new discovery. But I made the bread and saved some recipes, created a log in and found some helpful ways to make homemade ingredients like ranch dressing, mayonaise, marshmallows, taco seasoning and nutella! http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/the-theme-is-homemade-ingredients/

So here's the link for the soda bread, it didn't go as smooth as I expected. I didn't have quite a full stick of butter and the dough was more like pancake batter consistancy so I used pie pans covered with parchment paper instead of the recommended cookie sheet... But anyway here you go if you're interested. (Robert thought it was cornbread initally.) http://thepioneerwoman.com/tasty-kitchen/recipes/breads/irish-soda-bread-4/

Irish Soda Bread
Added by thestainedapron on March 8, 2010 in Breads, Quick Breads

Prep Time 10 Minutes
Cook Time 35 Minutes Servings 12 Difficulty Easy

Ingredients
2 cups Buttermilk
1 whole Egg
1-¼ teaspoon Baking Soda
2 cups Flour
1-¾ cup McCann's Quick Cooking Irish Oatmeal, Divided
¼ cups Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Tablespoon Caraway Seeds
6 Tablespoons Unsalted Butter
Preparation Instructions
Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or a silicone mat. Set aside and preheat oven to 375 degrees.

Whisk buttermilk, egg, and baking soda together in a small bowl.

In a large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.

Cut in butter with a pastry blender until butter is about the size of peas. Make a well in the center, pour in buttermilk mixture and mix together. Dough will be fairly wet.

With floured hands, divide dough into 2 and place on the prepared pan. Lightly pat each into a 9-inch circle (lightly flour your hands or the top of the mound if needed). Use a knife to cut each circle into 6 wedges. Sprinkle with the remaining 1/4 cup oats.

Bake for 35 to 45 minutes.

Variation: you can also add golden raisins or regular rasins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference