Not Dry Irish Soda Bread

Now I will probably start a riot by saying this but I really don't like Irish Soda Bread. It is always dry. I've a tasted so many different ones and everyone claims "Oh No - mine is not dry-it's really moist." Guess what - it's not! I smile politely and say "oh yeah it's moist" and can't wait to NOT eat the remainder because it is dry as a sand.

So we are invited to a neighbor's house this Saturday for a St. Paddy's dinner (and don't try breaking into my house when we are there because I have a mastiff and she won't let you in). I asked if I could bring anything and guess what I was asked to bring! So now I was really determined to figure this soda bread thing out. I would have to do a test one. I searched all my favorite blogs and basically all the recipes were the same-buttermilk, flour, eggs etc.  I ended up with this one because I liked the idea of making it in cast iron. But I adapted it a bit. I know when you use sour cream in cakes, the cake comes out really moist. So I thought why not try that in the soda bread?

Not Dry Irish Soda Bread

1/4 c butter melted (that's a 1/2 of a stick people)
3 c flour
2/3 c sugar
1 T baking powder
1 1/2 t salt
1 t baking soda
1 c buttermilk (left over from that butter that you made)
3/4 c sour cream (go for the full fat)
2 eggs - beaten
3/4 c raisins
3/4 c currants
1 T caraway seeds optional (I opted out)

Preheat oven to 350. Grease a 10" cast iron skillet (I used my cast iron dutch oven) and line with parchment. (I was tempted to not do this because my cast iron is well seasoned but DUH - you need to get it out and the parchment works like a sling to help lift it out - USE THE PARCHMENT).

In a bowl whisk together the flour, sugar, baking powder, salt, and baking soda. In a separate bowl combine the buttermilk, sour cream, eggs and 2 T of the butter. Add wet ingredients to dry and stir until just combined. DO NOT OVERMIX. Stir in the raisins and currants (and caraway if opting in).

Pour the batter into the skillet. Brush the top with the remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes and using the parchment sling, remove from pan.

This comes out really moist (and I'm not smiling politely). Now that I have the test one done, I will be in good shape for Saturday. Although the Sous Chef brought it to work today and I'm awaiting a full report. I'm sure some people would not consider this true Irish Soda Bread but I just won't make if for them ;-)