This is a quick little celebration of a simple, uncomplicated bread. The recipe comes from the greatest bread book in the entire universe, The Book of Bread by Judith & Evan Jones.
What you’ll need:
Your hands and a cookie sheet
Ingredients:
2 cups white flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
3 tablespoons sugar
3 tablespoons butter, softened
1 cup buttermilk
½ cup raisins or currents
2 tablespoons caraway seeds
Confectioners or granulated sugar for dusting
Preheat the oven to 375 degrees. In a large bowl, mix the flour, baking soda, baking powder, salt, and sugar. Using two forks or a pastry blender, cut the butter into the dry mixture until you have pea-sized bits.
Add the buttermilk (see my note below), raisins or currants, and caraway seeds, and mix with a spoon until just moist. Gather everything into a ball and place it on a lightly floured surface. Knead for one minute.
When the dough is smooth, roll into a ball and pat down to form a round, flat loaf. With a sharp knife, cut a large cross approximately 1 ½ inches deep.
Top the dough with a dusting of sugar and bake on an ungreased cookie sheet for thirty minutes.
Let it cool for ten minutes and serve!
Note: Who has buttermilk sitting in their fridge at random times? Well, I don’t. So how do you make something with buttermilk without planning? I keep a can of The Saco Pantry powdered buttermilk. Mix it with water, and you have perfect buttermilk!
Irish Soda Bread
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Loading...This is a quick little celebration of a simple, uncomplicated bread.
Ingredients
- 2 cups white flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 tablespoons sugar
- 3 tablespoons butter, softened
- 1 cup buttermilk
- ½ cup raisins or currents
- 2 tablespoons caraway seeds
- Confectioners or granulated sugar for dusting
Instructions
Preheat the oven to 375 degrees. In a large bowl, mix the flour, baking soda, baking powder, salt, and sugar. Using two forks or a pastry blender, cut the butter into the dry mixture until you have pea-sized bits.
Add the buttermilk (see note), raisins or currants, and caraway seeds, and mix with a spoon until just moist. Gather everything into a ball and place it on a lightly floured surface. Knead for one minute.
When the dough is smooth, roll into a ball and pat down to form a round, flat loaf. With a sharp knife, cut a large cross approximately 1 ½ inches deep.
Top the dough with a dusting of sugar and bake on an ungreased cookie sheet for thirty minutes.
Let it cool for ten minutes and serve!
Notes
Who has buttermilk sitting in their fridge at random times? Well, I don't. So how do you make something with buttermilk without planning? I keep a can of The Saco Pantry powdered buttermilk. Mix it with water, and you have perfect buttermilk!
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