{"id":18695,"date":"2014-04-04T00:30:18","date_gmt":"2014-04-04T04:30:18","guid":{"rendered":"http:\/\/girlfriendscoffeehour.com\/?p=18695"},"modified":"2014-04-01T22:52:05","modified_gmt":"2014-04-02T02:52:05","slug":"irish-soda-bread","status":"publish","type":"post","link":"https:\/\/girlfriendscoffeehour.com\/wordpress\/2014\/04\/04\/irish-soda-bread\/","title":{"rendered":"Irish Soda Bread"},"content":{"rendered":"

\"Irish<\/a><\/p>\n

For last week’s recipe<\/a>, I needed a carton of buttermilk. \u00a0I still had quite a bit left, and I knew I wanted to use it all up, so I found a few recipes that fit the bill. \u00a0None, however, sounded as tasty as this one for Irish Soda Bread<\/strong>!<\/p>\n

A “soda bread” is simply a quick bread that uses baking soda and \/or baking powder to rise, as opposed to yeast. \u00a0That means you don’t need to wait for it to rise, or worry about the yeast being old and feeble (or killing it with water that is too hot … or not hot enough to wake it up … Have I mentioned lately I hate baking with yeast?!?!) \u00a0This recipe comes together in a food processor, but if yours isn’t big enough to fit all the ingredients, or you just like using a pastry cutter, you can certainly put some elbow grease into it and do it the old-fashioned way.<\/p>\n

This recipe is based on a Martha Stewart recipe, but I made a few changes. \u00a0The biggest change is that, unlike regular soda bread that is kind of bland and dotted with raisins, this one has chopped currants throughout, so it is more of a currant-flavored bread. \u00a0Also, the original recipe called for caraway seeds, but I used anise seeds instead. \u00a0This bread keeps on the counter, wrapped tightly in plastic wrap and foil, for a few days. \u00a0Cut a big slice, cover it with butter, and match it up with your favorite coffee or tea.<\/p>\n

Irish Soda Bread<\/strong><\/span><\/p>\n

Ingredients:<\/p>\n