Traditional Irish Soda Bread
Prefect for St. Patrick's Day.
Equipment
- large mixing bowl
- sifter
- measuring spoons & cups
- medium mixing bowl
- wire whisk
- wooden spoon
- 9" cake pan
- non-stick cooking spray
Ingredients
- 4 cups all-purpose flour
- 1 cup white granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/3 cup butter, melted and cooled
- 1 1/3 cup buttermilk
- 1 cup currants or raisins (optional)
- 1 TBS whole caraway seeds (optional)
Instructions
- Preheat oven to 350 degrees. Spray a 9" cake pan with non-stick cooking spray or lightly grease a cast iron skillet. Set aside.
- In a large mixing bowl, whisk or sift together flour, sugar, baking soda, baking powder, and salt. Make a well in the center of flour mixture. Set aside.
- In a medium mixing bowl whisk 1 egg. Add in melted & cooled butter and whisk into the egg. Slowly add in buttermilk while whisking.NOTE: if you don't have buttermilk you can substitute: add 1 1/3 TBS lemon juice to a large glass measuring cup. Add regular milk up to the 1 1/3 cup line. Stir together and let sit for a few minutes.
- Add the wet ingredients into the well of the dry ingredients. (Optional: add currants and caraway seeds on top of the wet ingredients.)
- Using a wooden spoon pull flour into wet ingredients and keep stirring in altogether to form a soft round dough shape. (NOTE: you can use your hands to knead to finish working in any excess flour on the bottom of bowl.)
- Shape dough into a ball shape. Place dough ball into prepared pan. Do not press to the sides. Using a sharp knife make an "X" on top of dough.
- Bake in preheated oven for 1 hour until crust is golden brown. Use a toothpick in middle of bread to make sure it's cooked through. NOTE: If bread starts to over brown place foil over top of bread while in the last 10 minutes of baking time.
- Allow to cool before slicing. Delicious smeared with butter.Pairs well with my Irish Beef Stew. Check out my recipe by using the search button. Enjoy.
