I’m cutting it a bit too close with this recipe but I figured, better late than never though I am afraid to say, this is not actually the original Irish recipe, but a modified version yet extremely delicious. After a bit of web research, I noticed the most used version is the one that incorporates raisins and though I have nothing against that particular ingredient, I thought, less sweet and more savory is always a good thing, right?
After many hours trying to come up with a better solution than raisins, we finally decided to go with caraway seeds. Thought the change in itself doesn’t seem to be that major, believe me when I say, the result was amazing. The flavor that caraway seeds added to the bread made me realize I suck at making bread for not trying this combination before. Without further ado, here is the recipe and make sure you make it this year, don’t wait for next one because you will deeply regret it. :)
HAPPY ST. PATRICK’S DAY EVERYONE!
- 3½ cups flour, all-purpose
- ½ cup sugar
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon caraway seeds
- 2 eggs
- 1 cup sour cream
- 1 cup Greek yogurt
- Preheat oven to 350° F / 175° C.
- In a very large mixing bowl, mix together the dry ingredients. Add in caraway seeds and set aside.
- In another medium bowl, whisk eggs; whisk in sour cream. Combine this mixture to the dry ingredients and mix only until combined with wooden spoon.
- Spray 9-inch spring-form pan with non-stick spray. Place batter in a pan; sift a little flour over the top making it easier to tap it down. Score an "X" with knife.
- Bake for approximately 50 minutes.