The Baker Upstairs: March 2022

3.30.2022

Cheesy Spinach Stuffed Chicken Breasts

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These cheesy spinach stuffed chicken breasts are so delicious and fancy, and so easy to make!
I always thought I was a pretty good cook when I was growing up, but after I got married I realized my knowledge of main dishes was pretty limited. I could cook simple things like spaghetti or french toast, or put together a meal kit, but beyond that I was pretty inexperienced. I spent the first few years of married life learning how to cook all sorts of things, and developing a bunch of recipes that are still tried and true favorites to this day. These cheesy spinach stuffed chicken breasts are one of the first recipes I developed, and they have still held up after all of these years! They are simple and quick to make, but still fancy enough to serve for company or a special dinner. The filling is so cheesy and delicious, and complements the chicken perfectly!
Unlike a lot of stuffed chicken breast recipes that require you to pound the chicken flat, I love that this recipe just has you cut the chicken breasts into fillets that are easy to stuff. I'm all about less effort! I've found that brushing the chicken breasts with olive oil helps the bread crumbs to stick to them, but you could dip them in a beaten egg instead if you prefer. I used a mixture of panko and regular bread crumbs, and I love how crispy and delicious they get in the oven as the chicken bakes. 

I like to serve these chicken breasts with mashed potatoes and steamed vegetables on the side, but they'd also be great with rice or noodles. The leftovers are delicious too (although not as crispy as when they were originally baked). Because this recipe makes more than my family can eat, I usually package the rest up for my husband's lunches for the rest of the week. These cheesy spinach stuffed chicken breasts are such an easy and delicious main dish!
Cheesy Spinach Stuffed Chicken Breasts

for the filling:
6 ounces baby spinach
1/4 cup water
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon salt

for assembling:
4 large chicken breasts, sliced in half horizontally to form 8 fillets
1 tablespoon olive oil
1 cup bread crumbs
1/2 cup panko bread crumbs
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 375. Add the spinach and water to a large skillet over medium heat. Cover and cook 3-5 minutes, until the spinach is wilted. Drain and squeeze the excess water out of the spinach with a dish towel. Chop and let cool. In a medium bowl, stir together the spinach, cream cheese, garlic powder, mozarella, parmesan, and salt. Scoop 1/8 of the filling onto 1/2 of each chicken breast, then fold the top over to encase the filling. In a shallow dish, whisk together the bread crumbs, panko, garlic powder, salt, and pepper. Brush the chicken with the olive oil, then roll in the bread crumbs to coat the outside of the chicken. Place the chicken breasts in a baking dish or on a baking sheet and spray with cooking spray. Bake 30 minutes, or until the chicken is browned and cooked through.

3.28.2022

Chicken and Vegetable Hand Pies

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These savory chicken and vegetable hand pies are so flavorful and delicious! They're compact and portable, and perfect for an easy dinner!
These savory chicken and vegetable hand pies are so flavorful and delicious! They're compact and portable, and perfect for an easy dinner!
Ever since I learned how to make homemade pie crust, I'm always trying to find new recipes to use it. I mean, it's totally delicious! And pretty much everything tastes great wrapped in pie crust. :) I've made lots of sweet pies using my crust recipe, but my family loves savory dinner pies as well. We love these savory meat pies and I make them fairly often, but recently I was craving meat pies and didn't have any ground beef on hand. I wanted to see if I could come up with a tasty chicken version, and voila! These chicken and vegetable hand pies were created. They're so flavorful and delicious, with tender and flaky pie crust and a savory chicken and vegetable filling. 
These savory chicken and vegetable hand pies are so flavorful and delicious! They're compact and portable, and perfect for an easy dinner!
One of my favorite things about this recipe is that these little pies are so easy to freeze, which means I can double the batch and have several meals worth of pies in the freezer for another day. I assemble the pies, and then flash freeze them before the step with the egg wash. When I'm ready to bake them, I do the egg wash and then bake them in the oven for 5-10 minutes longer than the recipe states. They turn out fantastic every time, and are such a lifesaver on busy nights!
These savory chicken and vegetable hand pies are so flavorful and delicious! They're compact and portable, and perfect for an easy dinner!
The combination of flaky pie crust and savory chicken filling is totally delicious! I love these pies with cabbage and carrots, but you could really substitute any vegetables that you like. If the vegetables are particularly watery you'll want to cook them enough that some of the water evaporates before you put the in the pie crust, or your pies will be soggy. I think these pies would be totally delicious with mushrooms and onions, or zucchini and corn. A fajita version with bell peppers and onions would also be amazing! As with most of my recipes, you can adapt these pies to whatever you have on hand, or your family's preferences. Just don't skimp on the pie crust!
These savory chicken and vegetable hand pies are so flavorful and delicious! They're compact and portable, and perfect for an easy dinner!
Chicken and Vegetable Hand Pies

2 pie crusts (I made my own using this recipe)
2 tablespoons butter
1 small onion, diced
2 teaspoons minced garlic
1 medium carrot, shredded
1/2 teaspoon pepper
1/2 teaspoon salt
4 cups shredded green cabbage
2 cups rotisserie chicken, chopped
1 tablespoon dijon mustard
1 1/2 cups shredded cheddar cheese
1 egg
1 teaspoon water

Preheat the oven to 450. In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrot, salt, and pepper, and cook until softened. Add the cabbage and rotisserie chicken and cook, stirring regularly, until the cabbage is wilted, about 8-10 minutes. Remove from heat and stir in the mustard and cheese. Cut the pie crusts into six inch circles (I used a bowl to cut mine). Scoop about 1/2 cup of filling onto one side of each circle. Fold the top of the crust over and crimp the edges with a fork to seal. Poke holes in the top with a fork, or make slashes on the top with a sharp knife to release steam. Place on a lightly greased or lined baking sheet, and repeat with remaining pie crust (you may need to re-roll the dough). In a small bowl, whisk together the egg and water, then brush the egg mixture over the pies. Bake 15-17 minutes, or until golden brown.
These savory chicken and vegetable hand pies are so flavorful and delicious! They're compact and portable, and perfect for an easy dinner!

3.27.2022

11 Quick Bread Recipes

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11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Do you ever just really need some warm and fluffy homemade bread, but don't have hours to spend baking it? Me too! That's why I put together this list of eleven quick and easy bread recipes for you. They're all quicker than a typical bread recipe (90 minutes or less!) but still satisfy that bread craving, and with minimal effort on your part. From homemade tortillas to parmesan bread twists to cheese scones, there's definitely a quick bread for every occasion!
90 Minute Dinner Rolls
These 90 minute dinner rolls are so light and fluffy, and taste amazing!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
The Best Buttermilk Biscuits
The best ever buttermilk biscuits - so light, fluffy, and melt-in-your-mouth tender. All the tips and tricks you need to make perfect biscuits every time!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Red Lobster Cheddar Bay Biscuits
These Red Lobster copycat cheddar bay biscuits are soft and fluffy on the inside, crisp on the outside, and so cheesy and delicious!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Dubliner Cheese Scones
These scones are so tender and flaky, and easy to make!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Garlic Parmesan Breadsticks
These garlic parmesan breadsticks are addictingly delicious, and ready in under 45 minutes!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Garlic Scape and White Cheddar Biscuits
These buttery and flaky garlic scape and white cheddar biscuits are so savory and delicious!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Homemade Flour Tortillas
These homemade flour tortillas are so soft and tender, and simple too. Only four ingredients and about 30 minutes to make!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Honey Buttermilk Biscuits
These light and flaky honey buttermilk biscuits are melt-in-your-mouth delicious!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Soft and Fluffy One hour Rolls
Soft and fluffy one hour rolls - you will not believe that these fantastic rolls take only an hour to make!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Perfect Soft Pretzels
These soft pretzels are soft and chewy, and very tasty!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!
Sweet Corn Muffins
These sweet corn muffins are made with simple ingredients from the pantry, and are the perfect side dish for soup or chili!
11 Quick Bread Recipes- These bread recipes are quick, easy, and so delicious!

3.25.2022

The BEST Chocolate Chip Cookies

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This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!
This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!
As a recovering perfectionist, sometimes it's hard for me to accept that I will never be perfect at everything I do. In fact, with most of things I do, I am actually quite imperfect. :) However, there are a handful of things I do that are pretty darn close to perfect, and making chocolate chip cookies is one of them! (My handwriting is another, and my homemade sandwich bread rounds out the list nicely.) Instead of being sad that I can't do everything perfectly, I'm going to choose to be glad that I have the most delicious cookies in my life and try to forget about the rest.

These chocolate chip cookies have featured prominently in so many areas of my life! They are how I make new friends and get to know my neighbors, and how I cheer up my kids when they are having a bad day. They are what I bring to new moms, or family members recovering from surgery. They're on the table at every extended family gathering, and I am known far and wide for them. When I was in nursing school and lived on campus, I would come home on my lunch break, whip up a batch of cookies in about 30 minutes, and bring a plate of warm cookies back to school with me to share with my classmates. (Yes, I'm aware of how weird that is! But also, I was totally stressed out by school and needed cookies desperately. And frequently.)
This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!
When my daughter Bee was diagnosed with hip dysplasia last year, I decided that I wanted to do something to give back to the hospital where she was treated, and I ended up selling dozens of containers of cookie dough to raise money for them. These chocolate chip cookies were by far the most popular flavor. They are just that good!
This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!
I'm very picky about my chocolate chip cookies, and this recipe is perfection to me. They have the absolute best texture, and the classic chocolate chip cookie flavor. The edges get crisp, while the insides stay thick and rich and luscious. I've made them with pretty much any kind of chocolate chips, chopped chocolate, and mix-ins you can imagine, and I love that they are completely adaptable and turn out perfectly every time! This cookie dough also freezes really well (I have a great tutorial for freezing cookie dough here if you need it). I nearly always have chocolate chip cookie dough in my freezer, and it is a staple at my house!
This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!
When I have them around, I love to make these cookies with chopped Guittard chocolate discs, but they really are delicious with any chocolate chips. For these pictures, I made them with a combination of Nestle chocolate chips and Trader Joe's mini peanut butter cups, and they were absolutely fantastic. You really can't go wrong with these cookies!
This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!
Chocolate Chip Cookies

12 tablespoons butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips (or any combination of chocolate chips)

Preheat the oven to 350. Line a baking sheet with parchment or silicone. In a large bowl or the bowl of a stand mixer, mix together the butter, brown sugar, and sugar. Add the egg, egg yolk, and vanilla extract, and mix until combined. Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Scoop the dough onto the prepared baking sheet using a large cookie scoop (I like to use a 3 tablespoon scoop). Bake 12-13 minutes, or until the cookies are lightly browned around the edges but still just slightly underbaked. Let cool on the pan for 5 minutes before moving to a cooling rack.
This is hands down the BEST chocolate chip cookie recipe! These cookies are crisp around the edges, gooey in the middle, and completely delicious!

3.23.2022

Instant Pot Pot Roast

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This tender and juicy Instant Pot pot roast is so easy to make, and so flavorful! It's a time-saving way to make a delicious roast!
This tender and juicy Instant Pot pot roast is so easy to make, and so flavorful! It's a time-saving way to make a delicious roast!
If you're looking for a delicious and hearty comfort-food meal, look no further! This Instant Pot pot roast has all of the savory flavor of a slow-cooked roast, but with a much shorter cook time. The meat comes out so tender and delicious, and the vegetables are perfectly cooked and not mushy at all! Using the Instant Pot is the perfect way to speed up the process of cooking the roast, without sacrificing any of the flavor or texture. 

I have to confess that before I made this recipe, I had never used the meat/stew setting on the Instant Pot. I'm not sure exactly what makes it different than the manual high pressure setting, but it definitely turned out a tasty roast! I use my Instant Pot several times a week, but I'm definitely still learning about all of the different things it can do. One thing I've never liked about crock pot roasts is that the vegetables always seem to turn out mushy and overcooked, and they generally just tasted burnt to me. By using the Instant Pot, you can cook the roast, then throw in the vegetables for a few minutes after the roast is already cooked, and voila! Everything has the right texture and is cooked just right!
This tender and juicy Instant Pot pot roast is so easy to make, and so flavorful! It's a time-saving way to make a delicious roast!
Technically, it's not a requirement to make a gravy to go on top of your roast, but I definitely think it's worth a few minutes of effort. It's easy to make and adds even more flavor to the meat and vegetables. I like to serve it all on a big platter, covered with the gravy, and let everyone serve themselves the parts they like. I discovered this recipe a few months ago and have made it several times since then, and it is quickly becoming a family favorite for Sunday dinner!
Instant Pot Pot Roast

2-3 pounds top round roast, cut into 2-3 inch pieces
salt and pepper
1 tablespoon olive oil
1 medium onion, diced
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups beef broth
1 1/2 pounds fingerling or petite potatoes
2 cups baby carrots
2 tablespoons corn starch
1/4 cup water

Sprinkle the roast pieces liberally with salt and pepper on all sides. Heat the olive oil in the instant pot insert on saute mode. Add the pieces of roast to the pot and cook for 3-4 minutes per side, until browned (you may need to do this in two batches). Remove the roast to a plate and add the onion to the pot. Cook, stirring frequently, until softened. Add the garlic to the pot and cook 2-3 minutes, until frgrant. Add the balsamic vinegar and Worcestershire sauce to the pot and scrape up the browned bits from the bottom of the pot. Return the roast to the pot and pour the beef broth over the top. Add the lid to the pot and turn the knob to seal. Cook for 45 minutes on the meat/stew setting, then let the pressure naturally release for 20 minutes. Quick release the remaining pressure.

Add the potatoes and carrots to the pot, cover, and turn the knob to seal. Cook for 8 minutes on high pressure, then let the pressure naturally release for 10 minutes. Quick release the remaining pressure. Move the roast and vegetables to a serving platter, shred the roast (if desired) and cover with foil. Pour the broth from the pot through a strainer into a skillet and heat over medium heat. In a small bowl, whisk together the corn starch and water, and pour the corn starch slurry into the broth. Bring the gravy to a simmer and simmer until thickened. Pour the gravy over the roast and vegetables.

adapted from Amber's Kitchen
This tender and juicy Instant Pot pot roast is so easy to make, and so flavorful! It's a time-saving way to make a delicious roast!

3.21.2022

Simple Shortbread Cookies

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These crisp and buttery simple shortbread cookies are incredibly delicious, and so easy to make!
These crisp and buttery simple shortbread cookies are incredibly delicious, and so easy to make!
Since we're still majorly in the swing of cozy season around here, how about some delicious shortbread cookies to brighten up your day? They're perfect for enjoying with a cup of hot chocolate or tea on a chilly day! They have the best crisp texture and a completely delicious buttery flavor. They are made with just five ingredients (all pantry staples), so it's easy to whip up a batch any time you need a little treat. (Which, for me, is quite often.) They do require a little planning ahead, since you need to chill the dough in the freezer for about 30 minutes before baking, but they are well worth the wait!

You can add whatever flavoring you like to these shortbread cookies, although they are totally delicious as written with a little splash of vanilla. I also really like them with almond or lemon flavoring. The recipe makes 2-3 dozen cookies (depending on how thick you slice them), but they're so addicting that they go fast! (Or at least that's the case at my house...) They will keep for over a week if stored in an airtight container, so they are perfect for making ahead of time. If you're making them for a crowd, you can easily double or triple the recipe, and if you need a smaller batch you can just slice off as many cookies as you need and save the rest of the log in the freezer until you are ready to bake. Easy peasy!
These crisp and buttery simple shortbread cookies are incredibly delicious, and so easy to make!
These shortbread cookies hae such a great texture and flavor and are so easy to make. They're the perfect cookie!
Simple Shortbread Cookies

1 cup butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt

In a large bowl or the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy. Add the vanilla and mix until combined. Add the flour and salt, and mix to form a thick dough. Shape the dough into a log that is approximately 2 inches in diameter. Wrap in parchment or plastic wrap, and freeze thirty minutes. Near the end of the chilling time, preheat the oven to 325 and line a baking sheet with parchment or silicone. Slice the cookie dough into 1/4 inch slices, and place 1/4 inch apart on the prepared baking sheet. Bake 18-20 minutes, or until light golden brown around the edges.
These crisp and buttery simple shortbread cookies are incredibly delicious, and so easy to make!

3.18.2022

Veggie Chili

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This thick and hearty veggie chili is full of delicious flavors, and so easy to make!
This thick and hearty veggie chili is full of delicious flavors, and so easy to make!
I know we're right on the cusp of spring, but we are still going strong with the soups, stews, and chilis around here. It's still chilly and rainy out a lot of days, and nothing warms me up on a cold day like a bowl of soup! This veggie chili is a new favorite at our house, and it's another one of those meals I know everyone in my family will eat happily. I love to serve it with sour cream, cheese, and tortilla strips on top, with some freshly baked corn muffins on the side. It's perfectly thick and hearty, and bursting with flavor!
This thick and hearty veggie chili is full of delicious flavors, and so easy to make!
I used a combination of onions, red and green peppers, and corn for this chili, but feel free to mix and match with other vegetables if you like. It would also be delicious with sweet potatoes or carrots, or zucchini. One of the great things about chili is that you can use what you have on hand and adapt it to your particular tastes! This chili has a tiny kick from the Ro-Tel tomatoes, but is pretty mild (the way my kids like it). If you prefer a spicier chili, feel free to add cayenne or your favorite hot sauce to taste. This veggie chili is a simple, healthy, and totally delicious main dish that's easy to make!
This thick and hearty veggie chili is full of delicious flavors, and so easy to make!
Veggie Chili

2 teaspoons olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 cup vegetable broth
1 can (6 ounces) tomato paste
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 teaspoons salt
1 teaspoon Worcestershire sauce (optional, omit if you want the chili to be vegetarian)
1 can (10 ounces) Ro-Tel tomatoes
1 can (8 ounces) tomato sauce
1 can (15.5 ounces) chili beans in sauce
1 can (15.5 ounces) black beans, rinsed and drained
2 cups frozen corn

Heat the olive oil in a large pot over medium heat. Add the onions and peppers to the pot, and cook, stirring frequently, until softened. Pour the vegetable broth into the pot and scrape any browned bits off the bottom of the pot. Add the tomato paste, cumin, garlic powder, chili powder, pepper, salt, and Worcestershire sauce (if using) to the pot. Stir to combine, and cook 2-3 minutes. Stir in the Ro-Tel, tomato sauce, chili beans, black beans, and corn, and bring the chili to a simmer. Simmer 20-30 minutes, stirring occasionally, until thickened. Serve hot with shredded cheese and sour cream.
This thick and hearty veggie chili is full of delicious flavors, and so easy to make!

3.16.2022

Irish Lemon Pudding

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This Irish lemon pudding is so light and fluffy, with a perfectly tart and sweet lemon flavor. It's to die for!
This Irish lemon pudding is so light and fluffy, with a perfectly tart and sweet lemon flavor. It's to die for!
I know it's the day before St. Patrick's Day now, but I still have one more fantastic recipe to share with you! And the best part is that it's totally simple and made with just a handful of ingredients that you might already have on hand, so you can easily whip it up for tomorrow if you wish. This Irish lemon pudding is a beloved dessert in my family, and one I make for lots of special occasions, but nearly always for St. Patrick's Day. I first posted the recipe nine years ago (!) and I figured it was time to finally give it a little upgrade. I've made it dozens of times since then, and it is always a hit. It's light and simple, with the perfect lemon flavor, and tastes great with a dusting of powdered sugar and a dollop of whipped cream on top. It's a family favorite!
This Irish lemon pudding is so light and fluffy, with a perfectly tart and sweet lemon flavor. It's to die for!
This pudding separates into two layers as it bakes, with a light caky layer on top, and a luscious pudding layer on the bottom. It's wonderful served either warm or cold, and the leftovers are delicious the next day (if there are any!). This Irish lemon pudding never disappoints!
Irish Lemon Pudding

4 tablespoons butter
1/2 cup sugar
4 eggs, separated
1 cup flour
1/3 cup fresh lemon juice (from about 2 lemons)
1 tablespoon lemon zest
2 1/2 cups milk

Preheat oven to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. In a separate bowl, whisk the egg whites until stiff. Fold gently into the lemon mixture until incorporated. Pour into a 9 inch springform pan or a deep cake pan. Bake for 40 minutes, or until the pudding is very lightly browned and only jiggles slightly when shaken gently. Sprinkle with powdered sugar and serve warm with freshly whipped cream. Refrigerate any leftovers.
This Irish lemon pudding is so light and fluffy, with a perfectly tart and sweet lemon flavor. It's to die for!

3.14.2022

Irish Soda Bread

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This Irish soda bread is simple and easy to make, and so delicious! It has the perfect tender crumb and light texture.
This Irish soda bread is simple and easy to make, and so delicious! It has the perfect tender crumb and light texture.
I promised you more St. Patrick's Day recipes after posting my favorite easy beef stew a few weeks ago, and then I got completely distracted and forgot to schedule posts for last week. (Whoops!) But, better late than never, right? I've got the most fantastic Irish soda bread recipe to share with you today. I've tried lots of recipes for soda bread in the past, and even posted a few of them on the blog, but this one is the absolute best I've tried. My husband got it from a co-worker, who got it from his Irish grandmother, and it is truly the best! It's surprisingly light and fluffy for a bread made without yeast, and has the perfect combination of crisp crust and tender middle. It is so good!
This Irish soda bread is simple and easy to make, and so delicious! It has the perfect tender crumb and light texture.
One of the things I really like about this bread is that you don't need to be too fussy about it. It's totally okay for it to look a little rustic! Like most quick breads, you'll want to be careful not to over-mix it or it will end up tough and dense. I love it with the raisins included, but if you're not a fan you can certainly leave them out and it will still be totally delicious. It can be a little difficult to tell when the center of the loaf is baked through, so I always use an instant read thermometer and make sure it's at least 190 degrees. (If you don't own an instant read thermometer yet, it is such a lifesaver! I have this inexpensive one that I bought on Amazon, and I use it daily for testing everything from meat to bread to water temperature when I'm making bread. I love it!)
This Irish soda bread is simple and easy to make, and so delicious! It has the perfect tender crumb and light texture.
This Irish soda bread is delicious served alongside soups or stews, and it also makes a great breakfast with some scrambled eggs and fresh fruit on the side. My family loves it and begs for it every St. Patrick's Day!
Irish Soda Bread

4 cups flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/4 cup butter
2 cups raisins
1 1/2 cups buttermilk
1 egg
1 teaspoon baking soda

Preheat the oven to 375. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter using a pastry blender or two knives. Toss the raisins in the flour mixture. In a small bowl or measuring cup, whisk together the buttermilk, egg, and baking soda. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Shape the dough into a round loaf on a sheet of parchment or a greased baking sheet, and cut two deep slashes on the top in a cross shape with a sharp knife. Bake 45-50 minutes, until golden brown.
This Irish soda bread is simple and easy to make, and so delicious! It has the perfect tender crumb and light texture.