Chef Reily teaches Uniondale how to make Irish soda bread

Chef Julie Reily came to Uniondale this week to share her Irish heritage with the community in celebration of St. Patrick’s Day this month.

Chef Reily taught residents to make her famous, and delicious, Irish soda bread recipe.

Those who participated seemed to enjoy the cooking, but not as much as they enjoyed tasting their finished products.

Her recipe is as follows.

Ingredients:

• 2 1/4 cup all purpose flour
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 cup butter (1 stick)
• 1 egg
• 1/2 cup buttermilk or sour milk*
• 3/4 cup raisins or currents
• 1 teaspoons caraway seeds (optional)

Method of Preparation (This style of bread has a hard crust and the inside is dense):

• Preheat oven to 350°
• Bring 2 cups of water to boil in a saucepan, add raisins, turn off heat and let soak for 10 minutes.
• Put raisins in a strainer and let stand until ready to use.
• In a small bowl, beat eggs and stir in buttermilk. Set aside.
• In a large bowl, combine flour, baking soda, sugar and salt, mix well.
• Cut butter into small chunks and add to the flour mixture.
• Using a pastry blender or a fork, work the butter into flour.
• It should resemble crumb topping-
• Pour egg mixture into flour and mix just until flour is absorbed. Do not over mix.
• Add raisins
• Turn dough onto a well-floured surface and knead for one minute.
• Transfer dough into a 8-inch cake pan, or onto a baking sheet with a lip.
• When using a baking sheet, shape a round loaf.
• With a floured knife, cut a deep cross into the top of the loaf from edge to edge.
• Bake 45 min to 1 hour until the bread is golden brown and the tester comes out clean.