St. Patrick’s day last week gave me another look upon Irish cuisine. That was only because I was reminded of how good soda bread tastes. I made this Irish soda bread recipe, and, of course, made a few changes of my own to it, and it was by far the best thing on the table. The corned beef was fine, but this bread was addicting.

I am not an expert on Irish cuisine, but it seems they sure have their soda bread and scones down to an art! The best part is this soda bread can be eaten and enjoyed even more at breakfast time, with a slab of butter and marmalade.

Irish Soda Bread with Raisins (adapted from the a recipe on Taste of Home)

• 4 cup all-purpose White Flour
• 2 tbsp. Granulated Sugar
• 1 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/4 tsp. Salt
• 1 3/4 cup Buttermilk
• 1/4 cup Butter
• 1/2 cup Purple Raisins
• 1/2 cup Golden Raisins
• 1 tbsp. Honey

Preheat the oven to 375 degrees F. Place a round loaf pot or pan in the oven.

Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl.

Dice the butter into very fine pieces. Mix it into the dry ingredients until the dough is full of small crumbs.

The dry mixture contains small crumbs from the butter.

Stir in the raisins to the dry mixture.

The golden and purple raisins are added.

Gradually add the buttermilk and honey, and stir until just incorporated. Do not beat too heavily.

The buttermilk is gradually incorporated.

The honey is mixed into the dough.

Create a ball out of the dough using flour to keep it from sticking too much. Place the dough on a floured board and give it 30 seconds of kneading.

The mound of dough is slabbed onto a board for kneading.

Take the hot pot out of the oven and place the ball of dough in the pot. Sprinkle some flour over it, and keep it uncovered. Bake for about 45-50 minutes.

In the hot pot, and ready for the oven.

The soda bread comes out with a beautiful golden crust.

Enjoy with a slab of corned beef, and a pint of Guinness!