Irish Soda Bread
Makes 1 loaf
4 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cold unsalted butter, preferably irish, cut into pieces, plus extra butter for serving
1 large egg, beaten
2 cups buttermilk
1 cup golden raisins
3 tablespoons caraway seeds
1 egg beaten with 1 tablespoon milk or water
Preheat oven to 425 Degrees F. Lightly grease a baking sheet or cast iron skillet.
Sift the flour, sugar, salt, baking powder and baking soda into a food processor fitted with a metal blade. Add the butter and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add the egg and buttermilk and process 15 to 20 seconds, or until dough comes together.
Dust a work surface with flour. Turn out dough, add the raisins and caraway seeds, and with floured hands knead dough gently to form a large round. Transfer to the prepared baking sheet or skillet. Brush the loaf with the egg wash, and with a serrated knife, cut an "X" into the top. Bake 40 to 45 minutes, or until the top is golden and a skewer inserted into the center comes out clean. (The bread should sound hollow when the bottom is tapped with a knife). Remove from the oven and let cool on a wire rack for about 15 minutes. Slice and serve warm with butter.
Recipe Source: "Irish Puddings, Tarts, Crumbles and Fools," - Wonderful book. Author Margaret M. Johnson relates she knows of endless variations in people's recipes for soda bread, she says, but this one she offers in her book is one she loves, from her mother.
Enjoy!
Makes 1 loaf
4 cups all purpose flour
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cold unsalted butter, preferably irish, cut into pieces, plus extra butter for serving
1 large egg, beaten
2 cups buttermilk
1 cup golden raisins
3 tablespoons caraway seeds
1 egg beaten with 1 tablespoon milk or water
Preheat oven to 425 Degrees F. Lightly grease a baking sheet or cast iron skillet.
Sift the flour, sugar, salt, baking powder and baking soda into a food processor fitted with a metal blade. Add the butter and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add the egg and buttermilk and process 15 to 20 seconds, or until dough comes together.
Dust a work surface with flour. Turn out dough, add the raisins and caraway seeds, and with floured hands knead dough gently to form a large round. Transfer to the prepared baking sheet or skillet. Brush the loaf with the egg wash, and with a serrated knife, cut an "X" into the top. Bake 40 to 45 minutes, or until the top is golden and a skewer inserted into the center comes out clean. (The bread should sound hollow when the bottom is tapped with a knife). Remove from the oven and let cool on a wire rack for about 15 minutes. Slice and serve warm with butter.
Recipe Source: "Irish Puddings, Tarts, Crumbles and Fools," - Wonderful book. Author Margaret M. Johnson relates she knows of endless variations in people's recipes for soda bread, she says, but this one she offers in her book is one she loves, from her mother.
Enjoy!