Irish Soda Bread

I have so much love for Ina Garden. She was a huge reason I started cooking and has inspired a bulk of my dishes. She entertains guests with such an easy going elegance that is nearly impossible to copy, though I try. Her recipes are generally fool proof, though her idea of "ethnic" is pretty laughable. I think ethnic for her is Irish, and her Irish Soda bread is passable. It's not bad, especially if you have no preconceptions of what Irish Soda Bread should be. It's basically an overgrown scone minus most of the butter. Soda bread's crumbly texture and mild sweetness make it the perfect breakfast/tea accompaniment/snack. Serve warm with softened butter and preserves and get ready to carb load - you won't be able to stop.

My favorite Soda Bread recipes involve whole wheat flour, brown sugar/honey and turbinado sugar jeweled on the top. Ina's is made completely of white flour, contains only white sugar and no raw sugar sprinkles. It does have a bit of orange zest which is a nice non-traditional touch. Though I like other recipes better, Ina's is by far one of the easiest out there. If you're a novice to bread baking, or baking in general, try this recipe out. It's idiot proof and very impressive.

• 4 cups all-purpose flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants

Directions

Preheat the oven to 375 degrees F. 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 currants with 1 tablespoon of flour and mix into the dough. It will be very wet (she isn't kidding, it looks like thick pancake batter).

Dump the dough onto a [very] 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 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature in big slices.

My grade: A-, I guess I could've waited a bit longer to cut into the loaf, but it smelled too good

Recipe grade: B-, good recipe as far as clarity, but not the best Irish Soda Bread I've had.

Diagnosis: Definitely worth trying, but if you think you'd prefer the whole wheat kind let me know and I will post the recipe.