Mar 172013
 

Irish Soda BreadSources : kingarthurflour.com

Ingredients for 8:
2,5 cup Whole Wheat Flour
1,25 cup Bread Flour
3 tbs sugar
1 tsp baking soda
3/4 tsp salt
2/3 cup currants or raisins
4 tbs cold butter, cut into 8 pieces
1 1/3 cups buttermilk
1 large egg

The “real” Irish soda bread consists simply of Irish “wholemeal” flour (equivalent to a coarse grind of our American whole wheat flour), baking soda, salt and buttermilk. At the other end of the spectrum is Americanized Irish soda bread, a white, sweet, cake-like confection filled with raisins or currants and caraway seeds.

In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda, salt, and currants or raisins. Using a mixer, a pastry fork or blender, or your fingers, cut in the butter until evenly distributed and no large chunks remain.
In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg. Pour this mixture into the dry ingredients and mix to combine. The dough will be stiff; if it’s too crumbly to squeeze together, add another tablespoon or two of buttermilk.
Knead the dough a couple of times to make sure it’s holding together, then shape it into a ball. Flatten the ball slightly, and place the loaf in a lightly greased 20cm round cake pan, or in a similar pan; it won’t spread much, so the pan doesn’t have to be large. Use a sharp knife to cut a 1cm deep cross, extending all the way to the edges, atop the loaf.
Bake the bread in a 200°C preheated oven for 45 to 55 minutes, until it’s golden brown and a cake tester inserted into the center comes out clean. Remove the bread from the oven, and brush the top with melted butter, if desired.

Notes :
Very tasty and soft. Good balance between sweet and sour.

Print Friendly
 Posted by at 16:30 UTC

 Leave a Reply

(required)

(required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>