With St. Patrick's Day just a few days away we have created several videos demonstrating a complete dinner menu that includes glazed corned beef, colcannon cakes (a great substitute for plain cabbage) and glazed carrots.
The video here includes the preparation for all three. The immediate previous three videos cover colcannon cakes, Irish soda bread and glazed corned beef individually. The list of ingredients is included with each item.
Hope you enjoy!
3 cups all-purpose flour
3 tablespoons granulated white sugar
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons cold unsalted butter, cut in small pieces
¾ cup raisins
1 tablespoon caraway seeds (optional)
1 ½ cups buttermilk
Preheat oven to 375 ° and place the rack in the center of the oven.
Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, and
salt. Cut the cold butter into small pieces and blend into the flour
mixture, with a pastry blender or your hands, until the mixture looks
like coarse crumbs.
Stir in the raisins. Make a well in the center of
the flour mixture and add most of the buttermilk. Using yours hands,
or a spatula, mix (adding more buttermilk if necessary) until you have
a soft moist dough.
Transfer to a lightly floured surface and gently knead the dough into
a 7-inch round. Place the round on your prepared baking sheet and
then, with a sharp knife, cut a ¼ inch deep "X" across the top of the
bread.
Bake for about 40 - 50 minutes or until nicely browned and a toothpick
inserted into the center of the bread comes out clean. You can also
test that is fully baked by tapping the bottom of the bread - it should sound hollow. Remove from oven.
Cool slightly and serve with lots of butter!
