Irish Soda Bread (Print Version)
# Ingredients:
01 -
1 teaspoon of baking soda.
02 -
A large egg, whisked.
03 -
1 tablespoon of sugar.
04 -
About 4 to 4 1/2 cups of all-purpose flour.
05 -
1 cup of raisins or currants.
06 -
4 tablespoons of softened butter.
07 -
1 teaspoon of salt.
08 -
1 3/4 cups of buttermilk.
# Instructions:
01 -
Set your oven to 425°F and move the rack to the middle position so your loaf bakes evenly.
02 -
In a big bowl, stir together the flour, baking soda, sugar, and salt until everything’s blended.
03 -
Rub softened butter into the flour mixture with your fingers until it looks crumbly like breadcrumbs.
04 -
Toss the raisins or currants into the buttery flour mix, making sure they’re spread out evenly.
05 -
Make a hole in the center of your dry ingredients to pour the wet stuff into.
06 -
Pour whisked egg and buttermilk into the hole, stirring with a wooden spoon until the mixture gets too thick to stir.
07 -
Flour your hands lightly and gather the mixture into a rough, soft ball without kneading it too much.
08 -
If the dough feels too sticky, sprinkle in a bit more flour until it’s easier to handle but still moist.
09 -
Move the dough to a floured surface and pat it gently into a rounded loaf shape. Be careful not to over-handle it.
10 -
Grease a cast iron pan or baking tray, then place the formed loaf on it.
11 -
Use a serrated knife to cut a deep X across the top so the heat can move through evenly.
12 -
Pop it in the oven and bake for 35 to 45 minutes until it’s golden brown and sounds hollow when tapped.
13 -
If the top gets too brown before it’s done, carefully cover it with some foil.
14 -
Stick a skewer into the middle of the loaf to check if it’s ready. It should come out clean if it’s done inside.
15 -
Let the loaf rest in its pan for 5-10 minutes, then transfer it to a rack to cool down before serving.
# Notes:
01 -
Quick to prepare.
02 -
Uses a timeless method.
03 -
No yeast required.
04 -
Tastes best when freshly made.