Mini Irish Soda Breads

 

For My St. Patrick's Day tea, I'm having some mini Irish Soda bread and some Irish breakfast tea.  Would you care to join me? 

 

 

 

My shamrock teapot was a gift from my dear daughter, found at TJMaxx, several years ago.  The sweet vase is from a dear blogging friend.  I found the tea mug at TJ Maxx that matches the teapot.

My lucky leprechaun was sent to me from my dear sister, from Columbus, Ohio.  Doesn't he look old and vintage-like?  Of course, he has his pot 'o gold and birdie, named "Lucky".

 

 

 

 

 

Usually for St. Patrick's Day, I make an Irish Soda Bread.  The beautiful plate is from my daughter, which she found at Target, awhile back.  This year I decided to try Ina's recipe and compare it to the Fanny Farmer recipe that I've made in the past.  Ina's recipe calls for orange zest, which I just can't seem to get enough of this year.  I made half the recipe and decided to make 8 mini loaves, which are always fun to serve.    Here's the full recipe version.  

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 (I will add     more next time!)

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.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. (This dough  is extremely wet!) 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. I baked the mini loaves for about 25 minutes. 

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

I am sharing this with:
 

On the Menu Monday

Mix It Up Monday

Make It Pretty Monday

Tea Time Tuesday

Table Top Tuesday
Friends Sharing Tea
Let's Dish!

Full Plate Thursday
http://thebusybhive.blogspot.com/
Tablescape Thursday

Foodie Friday

Weekend Potluck

Seasonal Sundays

                 Thanks for your visit!  xo