Friday, March 15, 2013

Irish Soda Bread

I had been meaning to make Irish Soda Bread for this St. Patrick's Day and was looking for a good recipe to try out. Ina Garten was this year's inspiration. I love Ina. I love her recipes. I own most of her cookbooks. This recipe did not disappoint. It was exactly the kind of Irish Soda Bread I like. And while it may not be the traditional ISB, it certainly meets all my requirements for being a delicious loaf: slightly sweet, slightly crumbly, with raisins, nice flavor and definitely no caraway seeds. It turned out just the way I was hoping, and beautiful too! :)

4 cups all-purpose flour, plus 1 tbsp extra for currants
1/4 cup sugar
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 orange zest
1 cup dried currants (I used raisins since I didn't have currants)

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 orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into 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 60 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

Per slice (15): Calories: 205; Total Fat: 4 grams; Saturated Fat: 2 grams; Protein: 5 grams; Total carbohydrates: 37 grams; Sugar: 11 grams; Fiber: 2 grams; Cholesterol: 23 milligrams; Sodium: 312 milligrams

Recipe courtesy:

No comments:

Post a Comment

Print recipe

Related Posts Plugin for WordPress, Blogger...