Fruit and Nut Irish Soda Bread and some Updates!

First and Foremost....

Did you see that I have a new article for TASTE? Read about my love for (and the history of) the beautiful continental breakfast. I'm so pleased to have gotten a chance to write for them again after writing about the Pittsburgh-area tradition of the cookie table last year.

And now the blog post!

I've slowed down a bit these last few months. I'm taking my time to read, spend time with the dogs. I gave up meat 2 weeks ago, but it's not dogmatic - it's practice. And in the meantime, I'm planning a redesign for the blog, adding more features and getting organized. More on that in a couple weeks.

I like to think I'm organized. I'd like to think I'm a planner. I write things down and follow-up to emails. But when it comes to the cupboards, the pantry, I close the doors and forget about it until the next time I bake. That's why this recipe is so great - you can use up any extra dried ingredients you have lying around. Fold it around dough. Bake it in a warm oven. And snack all weekend for St. Patrick's Day.

Fruit and Nut Irish Soda Bread

Ingredients:

  • 2 cups AP flour
  • 2 cups whole wheat flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 TB cocoa powder
  • 6 TB salted butter, melted
  • 1 egg
  • 3/4 cup plain yogurt
  • 1 cup whole milk
  • 2 TB molasses
  • 1 1/2 cup nuts and dried fruit of your choice

Directions:

  1. Preheat oven to 425*F and prepare a sheet pan with parchment paper or a SIlpat
  2. Sift together flours, salt, soda, and cocoa
  3. In a separate bowl, whisk together butter, egg, yogurt, and molasses
  4. Create a well in the center of your dry ingredients
  5. Slowly pour in your wet ingredients. Slowly stir your mixture as you go
  6. Your dough may be a little dry, if you are in a higher elevation or depending on your wheat flour, so add a little more milk until dough is shaggy
  7. Turn out onto a floured work surface
  8. Flatten out with the heel of your hand, pour in your choices of nuts and fruit and knead into the dough 
  9. Continue knead a few times until a more solid ball forms
  10. Place on your prepared pan
  11. Score top with an X
  12. Bake for 45-50 minutes or until crust is browned and bread is puffed
  13. Allow to cool before serving