Bacon-Topped Irish Soda Bread
“A traditional St. Patrick's Day recipe gets a little infusion of freshly cracked black pepper.”
INGREDIENTS
- 4 slices of Walker Farms bacon, chopped – SGC# 215127
- 4 cups of all-purpose flour – SGC# 053330
- 1 teaspoon baking soda – SGC# 051966
- 1 teaspoon kosher salt – SGC# 052100
- 1/4 teaspoon of freshly cracked black pepper – SGC# 191565
- 2 cups of buttermilk – SGC# 194563
INSTRUCTIONS
· Preheat oven to 450 degrees F.
· Cook bacon in a cast iron skillet only long enough to render off some of the fat. Remove bacon, leaving drippings in the skillet. Chop bacon and set aside.
· Meanwhile, whisk together the flour, baking soda, salt and pepper.
· Stir in the buttermilk until mixed well and dough is shaggy.
· Turn it out onto a lightly floured surface and lightly sprinkle flour on top of dough.
· Pat gently into a small square shape, then make folds with the dough, bringing the dough in from the outside toward the middle, all the way around all sides of the dough and adding just a sprinkle of flour if needed to prevent sticking.
· Shape the dough into a round disk and place it into the skillet, cutting a cross fairly deep into dough.
· Sprinkle the chopped bacon on top and push down into the dough.
· Place skillet into oven and reduce heat to 400 degrees F. Bake for about 35 to 40 minutes, or until nicely browned.
· Using a wide spatula, remove the bread from the skillet and transfer to a wire rack to cool before slicing.
