In this video, CIA Chef Eric Kastel demonstrates how to make Irish Soda Bread for St. Patrick's Day with the help of Epicurious.com's Tanya Steel. He gives this recipe:

Ingredients
Makes 2 loaves or 16 rolls
4 cups cake flour
1 tablespoons baking soda
1/2 cup sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
1 cup dark raisins
1 tablespoon caraway seeds
1 cup cold milk

Directions
Preheat the oven to 400°F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Sift the flour, baking soda, sugar, and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.

Add the raisins, caraway seeds, and milk. Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen.

Turn the dough into a lightly floured surface. Press the dough into a ball. Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls. Dust with flour and lightly score an "X" across the top of each roll or loaf with a sharp knife.

Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves. Wrap the bread in a tea towel directly out of the oven.

Cool the soda bread in the tea towel on a wire rack before serving. It can be held at room temperature for up to two days or frozen for up to four weeks.

Nutrition information per 2.5-ounce serving:
210 calories, 4g protein, 41g carbohydrate, 4g fat, 520mg sodium, 0mg cholesterol, 1g fiber.

1. Eggs Benedict (Part I): English Muffins
2. Eggs Benedict (Part II): Poaching Eggs
3. Eggs Benedict (Part III): Hollandaise Sauce
4. Spring Cupcakes
5. Irish Soda Bread
6. Crawfish Etouffee
7. Holiday Cocktails and Mocktails
8. Ginger Bread House
9. Election Day Cake
10. Pumpkin Carving & Roasting Pumpkin Seeds
11. Baked Apples
12. Salade Nicoise
13. Baja Fish Tacos
14. Steak & Eggs with Hash Browns and Toad in a Hole
15. Rajas Poblanos
16. Thai Pea Soup
17. Maple Syrup Baked Beans
18. New England Salt Cod Cakes
19. Indian Pudding
20. How to Open a Bottle of Champagne
21. Turkey Pot Pie
22. Apple Sour Cream Coffee Cake
23. Ice Box Cookies: Easy to Make and Ready to Bake
24. Heirloom Summer Tomatoes
25. Tempura Vegetables
26. Beer Can Chicken
27. Whipped Cream
28. Artichokes
29. Roast Peppers
30. A Cupcake Bouquet
31. How To Properly Slice Onions
32. How to Roast a Chicken
33. Braising: Osso Bucco
34. Basic Beurre Blanc
35. Romesco Sauce with 3 Recipes
36. Beer and Food Pairing

In this course, CIA Chefs Scott Swartz and Stephane Weber demonstrate how to make delicious and traditional food such as English Muffins, Eggs Benedict, Spring Cupcakes, Irish Soda Bread, Ginger Bread Houses, Pumpkin Carving, Roasting Pumpkin Seeds, Crawfish Etouffee, Baked Apples, Salade Nicoise, Baja Fish Tacos, Thai Pea Soup, Maple Syrup Baked Beans, Indian Pudding, Turkey Pot Pie, Salt Cod Cakes and many more.



The original name for this course is: Culinary Intelligence from the CIA. This course has 36 video lessons on Culinary with Chef Scott Swartz and Chef Stephane Weber.