What to make with the kids for St. Patrick’s Day

From Yummly

St. Patrick’s Day is just around the corner, and while we won’t be attending any parades or potlucks this year, we’re still planning on letting the green foods roll. That’s why we’ve created this guide to St. Patrick’s Day treats, including Yummly original recipes you can make at home with the kids!

Our Best Recipe for Irish Soda Bread

This recipe for traditional soda bread delivers authentic Irish flavor, a beautifully craggy crust, and a tender crumb

By Tory. L Davis

The Irish have given America so much: the plays of Samuel Beckett, the poetry of William Butler Yeats, tales of Grace O’ Malley, the Irish Pirate Queen — plus the songs of U2, some of our best pubs (and toasts), and this: Irish Soda Bread. A glorious, full-sized loaf of barely sweet bread that looks like a craggy Connemara mountaintop studded with currants — and if you don’t have currants, dried cranberries or other dried fruit work just fine. This loaf boasts a delicate crumb, a crisp, crunchy, golden-brown crust — and all without waiting hours for it to rise. No yeast (or heavy-duty kneading) required! Buttermilk provides this bread’s complexity, and baking soda gives it a quick lift so you can pop it in the oven about a half-hour after you grab the mixing bowl.  

Description

With no yeast required and minimal kneading involved, Irish soda bread is a simple-to-make treat and delicious when fresh out of the oven. Just see if you can make this loaf last longer than a day! The recipe is a Yummly original created by Sara Mellas.

Ingredients

10 SERVING

Sall-purpose flour (for skillet)4 1/4 cups 

all purpose flour (for bread)1/4 cup 

granulated sugar1 teaspoon 

baking soda1 teaspoon 

salt1/4 cup butter (very cold)

1/2 cup dried currants (or raisins)

1 3/4 cups buttermilk (very cold)

1 large eggall-purpose flour (for work surface)

Directions

1. Preheat oven to 425°F. Flour a 9- or 10-inch cast-iron skillet, or line a baking sheet with parchment paper.
2. Place the flour, sugar, baking soda, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
3. Using the coarse holes of a box grater or hand grater, grate butter directly into the bowl of flour. Add currants or raisins to the bowl. Gently mix with a rubber spatula to distribute butter pieces and dried fruit.
4. Whisk together buttermilk and egg in a medium bowl, then pour over the flour-butter mixture. Gently mix the wet ingredients into the dry with a rubber spatula, working until they combine in a tacky dough.
5. Turn dough onto a well-floured work surface. Shape dough into a round loaf, and use a sharp knife to score an “X” into the top. Carefully transfer loaf to the center of the floured skillet.
6. Bake loaf on middle rack of oven until it is golden brown and sounds hollow when tapped, 40-45 minutes.
7. Check to see that bread is done. Remove from oven or add time as needed.
8. Allow bread to cool for at least 1 hour before slicing and serving. Leftover Irish soda bread can be kept in an airtight container for up to 3 days, or frozen for 3 months.

For more on this story go to: YUMMLY