Irish Soda Bread with Slow Roasted Tomatoes
- Prep Time: 30
- Cooking Time: 3 hours and 30
- Serves 8-10
For the Tomatoes
1 (10 ounce) package Backyard Farms Cocktail Tomatoes, quartered
1 tablespoon extra-virgin olive oil
1 tsp. fresh thyme leaves
1/2 teaspoon salt
4 cups all-purpose flour
2 tablespoons granulated sugar
1 1/8 teaspoons baking soda
1 teaspoon salt
4 tablespoons unsalted butter, cut into pieces
1 3/4 cups buttermilk
This Irish Soda Bread is best when it’s enjoyed the day of baking. But leftovers can be stored in an airtight container at room temperature for 1-2 days.
Pre-heat your oven to 300 degrees Fahrenheit. In a medium bowl, gently toss together the tomatoes, olive oil, thyme leaves and salt. Then spread the tomatoes out onto a parchment-paper lined baking sheet. Transfer to your pre-heated oven and roast for approximately 2 1/2 hours, or until the tomatoes are shriveled and mostly dried out, checking them every hour or so to make sure the skins aren’t burning. If they are getting dark too quickly, reduce the temperature of your oven to 200-250 degrees Fahrenheit. Once the tomatoes have finished roasting, remove them from the oven and set aside to cool.
Increase your oven temperature to 425 degrees Fahrenheit. In a large bowl, stir together the flour, sugar, baking soda and salt. Add the butter and use your fingers to work the butter into the dry ingredients until the butter pieces are very small. Stir in the roasted tomatoes.
In a separate bowl, whisk together the buttermilk and the egg. Then create a well in the center of the dry ingredients and pour in buttermilk/egg mixture. Use a wooden spoon to stir everything together. The dough will be loose and shaggy.
Dust your hands with some flour, then use your hands to bring the dough together into a ball, kneading it as few times as possible. You don’t want to overwork the dough, or the bread will become tough. Place the dough ball on a parchment-paper lined baking sheet. Then use a serrated knife to score the top of the dough with an “X” about 1-inch deep. Transfer the baking sheet to your pre-heated oven and bake the bread for 35-40 minutes, or until the top is golden brown. Remove from the oven and let the bread cool on it’s baking sheet for about 10 minutes. Then transfer the bread to a wire rack to continue cooling.
Once the bread has cooled, slice and serve.
ABOUT THE CHEF
Liz Harris, Floating Kitchen
Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.
Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.
After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes. B