My grandfather was Irish and I am reminded of him each St. Patrick’s Day. So in honor of him and all my Irish friends around the world, I am making this delicious soda bread for my family. This quick bread is very similar to a biscuit or scone, crusty on the outside, creamy and dense in the middle. I think it would be good made with orange zest and cranberries, or served with strawberry jam and clotted cream (how very British!!). I think it is best eaten on the same day or the next day. I like to make smaller batches and eating my baked goods fresh on the day.
Irish Soda Bread
1 3/4 cups buttermilk
1 large egg
4 1/4 cups all-purpose flour (plus more for your hands and counter)
3 tbsp granulated sugar
1 tsp baking soda
1 tsp salt
6 tbsp unsalted butter, cold and cubed
optional: 1 cup raisins
1. Preheat oven to 400°F. You can use a cookie sheet lined with a Silpat silicone liner or parchment paper. Alternatively you can use a cast-iron pan or even a round 9-10” cake pan.
2. Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, two knives working together to cut the butter into small pieces, or your fingers rubbing the butter into the flour. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
3. Transfer the dough to the prepared pan. Using a sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
4. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
5. Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week. It is best eaten in the first two days it is made.
Notes: I am mixed about adding raisins. I think it is good with or without. I use a KitchenAid Convection Microwave oven and I turned the temperature down to 390°F as I didn’t want the crust to be too dark.
I mentioned orange zest and cranberries added as an option. Share your variations below in the comments.
Recent Comments