As many discerning grocery shoppers know, Irish butter - particularly Kerrygold - rules over all.
It's silky, creamy, and just the right balance of salty and sweet. But what makes Irish butter so udder-ly superior to bland American varieties? For one, it's the color. Irish butter is often a satisfying shade of yellow that's deeper than most regular butter brands.
The video below explains,
If you love Irish Butter you also love Irish Soda Bread.
Recipe: Perfect Irish Soda Bread
- 250g plain white flour
- 250g plain wholemeal flour
- 100g porridge oats
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 25g butter, cut in pieces
- 500ml buttermilk
- Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
- Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
- Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices – or simply slice across. Eat very fresh.
For the perfect Soda Bread, you also need the perfect Soda Bread Baking Dish