Traditional Irish Soda Bread
Prefect for St. Patrick's Day.
Course: Baking, Bread
Cuisine: American, Irish
Author: Catherine's Plates
large mixing bowl
sifter
measuring spoons & cups
medium mixing bowl
wire whisk
wooden spoon
9" cake pan
non-stick cooking spray
- 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)
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.