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Ah, St. Patty's Day! Warm up your inner Irish with this simple and classic Irish bread called bannock. A fruity, rich loaf, it's great warm or cold, toasted, buttered or just plain. And since it doesn't use yeast, it's a darn sight easier than Irish soda bread, making it ideal for baking with your kids. Think of it as a giant scone.
What you'll need:
Cookie sheet
Cooking spray or parchment paperfa
2 cups all-purpose flour
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter, cut into pieces
1 cup buttermilk
1/2 cup dried raisins or currants
What you'll do:
- Preheat oven to 375 degrees F.
- Lightly coat a cookie sheet with cooking spray, or line the cookie sheet with parchment.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder and salt. Cut the butter into the flour mixture using a fork and knife or cold, freshly washed and dried hands. (You don't want to overhandle the butter; otherwise it will melt and make the bread tough.) The butter should be in small, evenly distributed pieces.
- Stir in the buttermilk to make a soft dough. Then add the raisins or currants.
- Lightly flour a clean countertop or pastry board and put the dough onto it. Here's the best bit: Let everyone get their little paws on the dough and knead the dough for five minutes, or until the mixture feels smooth.
- Form the dough into a 7-inch round. Using a sharp knife, cut a half-inch-deep cross across the top.
- Bake for 40 minutes, or until light golden in color. Let cool for 30 minutes before trying to eat!
