Irish Soda Bread

This bread is just so perfect. One of my very favorites to bake,  in a little less than an hour, you have a wonderful bread, to eat with soups, or stews......or just to slather with tons of butter and jam. It is a mix and stir batter, that requires only baking soda to rise......thats why its a cinch, and so quick to make. Seeing as the days, are getting much cooler on the island now, its also a nice little way to warm up the kitchen too.

 

Irish Soda Bread

2006, Barefoot Contessa at Home, All Rights Reserved



Ingredients

• 4 cups flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold butter cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken ( or sour milk, with vinegar, or lemon juice about 1 tablespoon/per 2 cups)
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest ( I have yet to make this bread with, the orange zest & currants)
• 1 cup dried currants

Directions

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.Sprinkle the top with some flour. 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.

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


( I never use my mixer, I just use, a big old bowl and a wooden spoon)


xo,Diana