Irish Spotted Dog is essentially a sweet, fruited Irish soda bread.  I make this bread every year to eat with our traditional corned beef and cabbage dinner for St Patrick’s Day.  My variation has dried cranberries in it but raisins can be used instead.  Feel free to make it your own by adding whatever dried fruit you like.

This is a very simple, easy dough and, when mixing it up, try not to touch it too much.  Just knead it enough to incorporate all the ingredients together and form the loaf.  I treat it like I’m making biscuits and try to keep some of the butter pieces whole throughout the dough.

The dough formed into a round loaf and the ‘X’ cut on top before going into the oven.

This Irish Spotted Dog is delicious served warm from the oven, spread with butter.  The leftovers are wonderful toasted up the next morning and served with jam or turned into Cranberry Irish French Toast with Whiskey Butter.  Personally I like the second option because, duh, it’s french toast.  Sugar on top of sugar for breakfast?  Yes, please, and I’ll have seconds with my first serving.

Enjoy making this super easy and quick version of Irish Spotted Dog bread!

Irish Spotted Dog

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Author: Tasty Ever After

Serves: 1 loaf

Ingredients

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ cup dried cranberries or raisins
• 3 Tb unsalted butter, chilled and cut into small pieces
• ¾ cup plain yogurt
• 1 egg, lightly beaten
• 1-2 Tb milk, if needed to moisten

Instructions

1. Preheat oven to 375 degrees.
2. Sift together flour, sugar, baking powder, baking soda, and salt. Mix in butter with a pasty cutter or use fingers. Add dried cranberries or raisins.
3. Mix together yogurt and egg in small bowl. Pour egg mixture into flour mixture and stir well. Knead together lightly with hands to form a round loaf, adding tablespoon(s) of milk if needed to moisten the dough. Place loaf on parchment paper or silpat lined cookie sheet. Take a knife and lightly cut an 'X' on the top of loaf. Bake for 35-40 minutes, or until loaf sounds hollow when tapped on top.
4. Transfer loaf to wire rack and let cool at least 5 minutes before cutting into slices.

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