Not-so-traditional Irish Soda Bread

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HAPPY ST. PATRICKS DAY!!

Confession : I’ve posted many st.patty’s day appropriate snacks on LTSL but, can anything compare to delicious bread fresh from the oven slathered with butta … not even butter or forget margarine … you want enough butter on this pot of gold, that you start calling it butta …

Unlike most celebrations, instead of celebrating with cake today … you need bread. Stick a candle in it, do a little jig, pour yourself a drink annnndddd celebrate!!  You also need this Not-so-traditional Irish Soda Bread because you’re responsible and when you OD on Guinness, green beer or (and) whisky tonight, you know you’re going to want to curl up with something delicious.. or you could just be like me and truly believe break fixes everything.

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Also this bread is actually easier than most.

No rise.

No yeast.

Big win.

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Not-so-traditional Irish Soda Bread

 Ingredients

3 ½ cups all purpose flour

1 cup pastry flour

3/4 cups granulated sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1/2 cup cold margarine

2 cups cranberries

1 tablespoons fennel seeds

2 1/2 cups milk

1 tbsp + 2 ¼ tsp Cream of tartar

1 large egg

1 Tsp Orange extract

3 tbsp cornmeal

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 Instructions

Preheat oven to 350°F. Generously butter heavy cast iron skillet and sprinkle with cornmeal.

In a medium dish, combine milk and cream of tartar. Refrigerate until ready to use.

In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.

Add margarine; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in cranberries and fennel seeds.

Whisk together egg and orange extract. Gently fold into milk mixture.

add to dough. Stir just until well incorporated.

Transfer dough to prepared skillet; smooth top, mounting slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep “X” in top center of dough.

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Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.

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Hope you have a lucky St. Patrick’s day my little leprechauns xo

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