Please welcome guest chef Sarah Page Kyrcz and her recipe for Irish Soda Bread to this week's column.
"This recipe is so easy and so yummy, I do not know why I wait until St. Patrick's Day to make it!" said Sarah.
Her tip: the very best, authentic way to bake this delicious treat is in a cast iron skillet.
Enjoy and Happy St. Patrick's Day to all!
Irish Soda Bread Supreme
Makes one loaf
6 tablespoons unsalted butter, divided
3 cups flour
1 ½ teaspoons salt
1 tablespoon baking powder
1 teaspoon baking soda
¾ cup granulated sugar
1 ½ cups golden raisins
1 ¾ cups buttermilk
2 eggs, well beaten
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Preheat oven to 350 degrees.
Smear 2 tablespoons of butter evenly in a 10-inch skillet. Melt another two tablespoons of butter in a small saucepan and set aside.
Sift dry ingredients (flour, salt, baking powder, baking soda and sugar) together. Add golden raisins to dry ingredients and toss well to coat.
Whisk together buttermilk, eggs, and your set-aside melted butter. Add to the dry ingredients and hand mix until just blended. Do not overmix. Spoon batter into prepared skillet, smooth top with a spatula and dot with remaining 2 tablespoons of butter.
Bake about 60 minutes, until golden brown. Cool slightly. Yummy served warm, right out of the oven. Or, transfer to a wire rack for complete cooling.
Serve in wedges.
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