Raisins or dates add a bit of sweetness to this basic soda bread. Perfect corned beef and cabbage on St. Pat’s day. It was so good that we each slathered another piece with butter and a squirt of honey for a delightful Irish dessert. Since I’m baking for just two, I cut the recipe in half and it was just right for us as this bread is best when served warm but can be toasted the next day, too.
4 cups all-purpose flour, plus extra for shaping
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter, cut into small cutes
1 cup raisins or chopped dates
1 egg, beaten
1 3/4 cup buttermilk
- Preheat the oven to 425°
- Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
- Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble coarse meal.
- Stir in the raisins or dates.
- Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
- Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
- Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
- Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
- Remove baked bread from oven, allow to cool a few minutes before serving.
Recipe without the photos . . . Fruited Irish Soda Bread Make 1 free-formed loaf
4 cups all-purpose flour, plus extra for shaping
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter, cut into small cutes
1 cup raisins or chopped dates
1 egg, beaten
1 3/4 cup buttermilk
- Preheat the oven to 425°
- Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
- Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble coarse meal.
- Stir in the raisins or dates.
- Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
- Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
- Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
- Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
- Remove baked bread from oven, allow to cool a few minutes before serving.
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