Going, Going, Gone

This morning our resident baker extraordinaire, Gail Watts, brought in some Irish Soda Bread in honor of St. Patrick's Day. While we often have food in our CMP Gathering Place, aka "the break room", you have to be quick to nab a portion. Thanks for the yummy treat and for sharing your recipe.

Oh and, Happy St. Patrick's Day everyone!



Gail's Irish Soda Bread!



Perfectly round and browned to perfection.

Apparently everyone is too polite to snag the last piece.

GAIL'S IRISH SODA BREAD RECIPE

Ingredients:
4 cups all purpose flour, plus 1 Tbl extra (for covering the raisins)
4 Tbl sugar
1 tsp baking soda
1 1/2 tsp kosher salt
4 Tbl (1/2 stick) cold unsalted butter, cut into 1/2 inch chunks
1 3/4 cups cold buttermilk, shaken
1 large egg, lightly beaten
1 tsp grated orange zest
1 cup dried raisins

Directions:
Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins with 1 Tbl of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 60 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. If bread gets too brown before it is done, lay a piece of foil on top. Cool on a baking rack. Serve warm or at room temperature. Enjoy.

P.S. Watch for more CMP recipe favorites. We seem to eat a lot around here.