Irish Soda Bread Recipes x3

I had some leftover buttermilk from the Broccoli Slaw and I was thinking of what else I could make... Irish Soda Bread! It is a little late past St. Patrick's Day but it is a recipe I've been waiting to try!

Since I don't do this in parts and I couldn't decide which recipe to make, I decided to make all 3!

I adjusted each recipe for 2 cups of flour and updated all the ingredient measurements. I did not use caraway seeds or the chocolate chips for a more even comparison.

I baked Recipe 1 and Recipe 2 as suggested. I baked Recipe 3 at 350 for 40 minutes. Recipe 1 follows an authentic Irish Soda Bread recipe. Recipe 2 was sweeter and moister. Recipe 3 was similar to a biscuit texture.

For a different variation use chocolate chips for the raisins.

If you give them a try let me know what you think!

Below are the original recipes:

Recipe 1

2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup raisins
1 cup buttermilk
1 tsp Caraway seeds (Optional) or 1/2 cup chocolate chips (Optional)

Combine all ingredients in a bowl. Put the dough on a well floured surface and knead until no longer super sticky. Place on a cookie sheet and slice the top lightly with an "X"

Bake 10 minutes at 375 and then 40 minutes at 350.

Recipe 2 followed Recipe 1 without the salt but the addition of sugar, eggs, and melted butter. I didn't use the caraway seeds. However, the recipe called for "T" and "t" which I didn't realize until after that "T" means Tablespoon and "t" means teaspoon. So the recipe wasn't followed as closely as planned, at least I can't remember. At any rate...

Recipe 2

3 cups flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 cups raisins
2 cups buttermilk
1/3 cup sugar
2 eggs, beaten
2 tsp melted butter
1 tbsp Caraway Seeds (Optional) or 1/2 cup chocolate chips (Optional)

Combine all ingredients in a bowl. Grease and flour the cake pan. Pour batter into the pan.

Bake 45 minutes at 350.

Recipe 3 follows closely to Recipe 2 but calls for the butter to be cold instead of melted and for 1 egg instead of 2 eggs and no baking powder. There is also a difference in the flour to buttermilk ratio. I didn't use the orange zest.

Recipe 3

4 cups flour
1 tsp baking soda
1 1/2 tsp salt
1 cup raisins
1 3/4 cups cold buttermilk
4 tbsp sugar
1 egg, beaten
4 tbsp cold butter, cut into pieces
1 tsp grated orange zest (optional)

Combine all ingredients in a bowl. Put the dough on a well floured surface and knead until no longer super sticky. Place on a cookie sheet and slice the top lightly with an "X"

Bake 45 minutes at 375.

Broccoli Slaw

This is the broccoli slaw recipe from Smitten Kitchen. I loved this! It was refreshing and surprisingly light. 

I did use real buttermilk instead of my usual substitute (milk + white vinegar) because I wasn't sure of the flavor impact.

Next time I would add some dice chicken, or red cabbage or maybe sprinkle some crispy bacon pieces on top because...why not?! If I added more I would make more dressing too.

Broccoli Slaw

makes about 9 cups

2 heads of broccoli (florets and stems)
1/2 cup thinly sliced almonds or walnuts
1/3 - 1/2 cup dried cranberries or raisins
1/2 small red onion, finely chopped (about 1/4 cup)

Buttermilk Dressing:
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon sugar

Salt & Pepper

Trim broccoli and cut into bite sized pieces using a knife, food processor, or mandolin slicer.

Toss the sliced broccoli with the almonds or walnuts, cranberries or raisins, and red onion in a large bowl (I used my largest cooking pot). 

In a small bowl, whisk all the dressing ingredients together. Pour the dressing over the broccoli and toss it well. Season with additional salt and pepper if you'd like.

Store in the fridge until ready to serve for up to a week.