Grilled scallions add a layer of depth to classic Irish soda bread. It's not just for St. Patrick's Day anymore! Always best served with tons of amazing Irish butter.
Chef Michelle Gayer has created a delectable menu that will bring everyone to the table, wherever they are
Recipes by Michelle Gayer + Styling by Sarah Sloane Photography by Christopher Dibble + Text by Leigh Angel
CERAMICS BY RAINA LEE. PINK LINENS BY CATHY CALLAHAN
MAKES 1 LOAF
1 bunch scallions
1 3/4 cups buttermilk
4 1/4 cups all-purpose flour (plus more for your hands and counter)
3 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoon salt
5 tablespoons unsalted butter, cold and cubed
- Fire up the grill (or carefully use the flame from a gas stove) and char the scallions. Set aside to cool.
- Preheat the oven to 400oF. Line a baking sheet with parchment paper.
- Rough chop the grilled scallions.
- In a medium mixing bowl, whisk together buttermilk and egg, and set aside.
- In a large mixing bowl, combine the dry ingredients.
- Cut in the cold butter using your fingers until the butter is pea sized. Mix in scallions.
- Stir the liquid mixture into the dry mixture until it forms a ball.
- With floured hands, work the dough on a lightly floured surface. Knead into a ball.
- Shape into a loaf, and place on the prepared baking sheet. Score the top of the loaf with a serrated knife.
- Bake for 40 minutes, covering the bread with foil halfway through the bake.
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