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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 cups - all-purpose flour, plus more for work surface
  • 2 teaspoons - baking soda
  • 1 teaspoons - salt
  • 1/2 cups - dried currants or raisins (optional)
  • 2 cups - buttermilk, you may not need all of this
  • Directions:

    Preheat oven to 425 F. Lightly spray with cooking oil a round baking pan or a baking sheet (if using flat sheet, the bread will spread out a little bit and not stay quite as round).

    In a large mixing bowl, stir together flour, baking soda and salt; stir in currants or raisins.

    Add 1-1/2 cups of the buttermilk and stir to combine. Continue slowly adding the remaining buttermilk until dough comes together. (Note: all of the buttermilk may not be needed.)

    Turn dough out onto lightly floured work surface. Using hands, form loaf into a round loaf shape.

    Place loaf onto prepared baking sheet or pan. Using a sharp paring knife, mark an "x" into the top of the dough. Lightly tent aluminum foil over the bread and bake in preheated oven for 20 minutes. Remove foil, and continue baking for 15-20 additional minutes or until a toothpick inserted into the center of the bread comes out clean.

    Remove from oven. Let bread rest, uncovered, for 5 minutes. Remove from pan and place on cooling rack to come to room temperature.

    Store in an airtight container to keep it fresh.

    Brief Description

    Simple Irish soda bread ready in about an hour. Best served warm, fresh or toasted.

    Main Ingredient:

    flour

    Category:  Breads

    Cuisine:  Irish

    Prep Time: 20 min
    Cook Time: 40 min

    Notes

    This bread can also be baked in a Dutch Oven or Cocotte - lightly grease the inside of the pan before baking, placing lid on pan for first 20 minutes of baking, and removing lid for last 15-20 minutes.

    Source

    http://www.chefscatalog.com/recipe/detail/1685-simple-irish-soda-bread.aspx?sourcecode=GW1EM4130

    Posted By:

    mcarr

    Posted On:

    March 17, 2015

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