Things I’ve learned since I started blogging:
-dishwashers in restaurants are seriously underpaid and underappreciated.
-potato mashers make great pastry cutters in a pinch.
-professional taste testing would be my dream job.
-even when you make copious amounts of food, it finds a way to get eaten.
-because of previous statement, you exercise more.
-cameras function fine even when covered with flour, breadcrumbs and other foodstuffs.
-I’m glad I own the cheapest DSLR Canon makes.
-inspiration for recipes comes at really weird times. Standing in line at the post office, in the bathroom, while on conference calls about pipelines.
-I don’t give myself enough credit.
We’re one week out from St. Patrick’s Day and while I have never celebrated or even worn green (it’s not my color) on the actual day, I’ve been thinking about Irish soda bread. For some reason, I assumed it was difficult and there was no way I could make it. I’ve done this before and tend to do this anytime it comes to baking, especially bread.
I think it’s mostly a fear of not being perfect rather than legitimately thinking I can’t. I was the kid that didn’t try walking until I could pretty much do it flawlessly. Me and perfection, we go waaaay back.
But guess what?
Soda bread is probably one of the easiest breads out there. A little research, a little brainstorming and I just got in the kitchen, mixed some stuff together, put a pretty little “X” on the top and shoved it in the oven.
I wanted this bread to be different than most soda breads though because let’s be honest, soda bread is usually kind of blah.
So I tweaked and probably corrupted the soda bread in some eyes and added more sugar, vanilla and cinnamon.
The result is like a cinnamon bun meets soda bread with the best parts of each. No rising time, no rolling out, barely any kneading but a subtle hint of cinnamon bun flavor without the heart attack levels of butter.
Cinnamon Sugar Soda Bread
This cinnamon sugar soda bread is an easy recipe for soda bread with the taste of a cinnamon bun.
- 3 cups all purpose unbleached flour
- 1 cup whole wheat pastry flour
- 1 teaspoon salt
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 4 tablespoons cold butter, diced
- 1 cup raisins (I mixed half/half regular & golden)
- 2 eggs, beaten & divided
- 2 cups buttermilk
- 1/2 teaspoon vanilla
- extra cinnamon & sugar for topping
- Preheat oven to 425 degrees. Grease a dutch oven or cast iron skillet. Alternatively, a baking sheet will work as well.
- Combine flours, salt, sugar, cinnamon and baking soda in a large bowl.
- Add in diced butter and cut into flour with either a fork, pastry cutter or potato masher until flour is the consistency of coarse meal.
- Add in raisins and toss to coat in flour mixture.
- Combine milk and vanilla in a small bowl and then pour into large bowl with the flour. Add 1 beaten egg as well.
- Bring wet and dry ingredients together with a wooden spoon or sturdy spatula.
- Turn out onto floured surface and knead 5-10 times until dough just comes together, don't over handle the dough.
- Form into a ball and place in dutch oven or skillet.
- Score bread making an "X" on top with a serrated knife.
- Brush bread with remaining beaten egg and sprinkle with cinnamon sugar.
- Bake for 35 minutes or until golden brown.
- Let cool on a wire rack.
Buttermilk can be made using 2 tablespoons lemon juice with regular milk.