Wednesday, March 17, 2010

Irish Soda Bread

I am not Irish, but I do love a good irish soda bread. I got this recipe off of using the Barefoot Contessa's recipe, however I did change just a few of the ingredients.
I made this to go with our corn beef and cabbage for St. Patty's Day dinner..and I do have to was the best part of the meal!  Can't wait to have it toasted in the morning!

4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated lemon zest (I used dried)
1 cup raisins
1/2 tsp - 1 tsp caraway seeds

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and lemon zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the raisins and caraway seeds with the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

**if you do not have buttermilk, you can substitute using 1 cup of milk and 1 TBSP lemon juice or white vinegar.

1 comment:

  1. Sounds yummy! I love Irish Soda Bread. It's the only place I can tolerate even a little bit of caraway seeds, although I prefer it without. Next time, use the formula to make smaller scone like versions. Always yummy and should freeze well!