Irish Soda Bread
Mar 12, 2024 23:08:08 GMT -5
Post by PurplePuppy on Mar 12, 2024 23:08:08 GMT -5
IRISH SODA BREAD
yield 8 TO 10 SERVINGS
prep time 10 MINUTES
cook time 40 MINUTES
total time 50 MINUTES
Embrace the warmth and simplicity of traditional Irish cuisine with this easy Irish Soda Bread recipe. Perfect for any baker, this no-yeast quick bread delivers a beautifully crusty exterior and a delightfully soft interior with every loaf.
INGREDIENTS
1 cup dried currants or raisins, optional
4 cups (480g) all-purpose flour, plus more for kneading and shaping the dough
1 teaspoon baking soda
1 teaspoon salt
1 & 3/4 cups (414ml) buttermilk
INSTRUCTIONS
If using the dried fruit, soak it in warm water for about 10-15 minutes. Drain well and pat dry with a paper towel to remove any excess moisture.
Preheat the oven to 425°F. Lightly flour a baking sheet or line it with a silicone liner.
Whisk together the flour, baking soda, and salt. Toss the currants with a bit of the flour, and then stir them into the flour mixture.
Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork or your hands until the dough begins to come together. It should be soft, but not too sticky. If it's too wet, add more flour in small amounts until the dough is the correct consistency.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a round loaf. Be careful not to over-knead, as this can make the bread tough.
Place the dough on the prepared baking sheet and use a sharp knife to cut a deep X into the top to help the bread to expand and bake evenly.
Bake for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped. If you'd like to test for doneness with an instant-read thermometer, the center of the bread should be about 190°F to 200°F.
Remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing.
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yield 8 TO 10 SERVINGS
prep time 10 MINUTES
cook time 40 MINUTES
total time 50 MINUTES
Embrace the warmth and simplicity of traditional Irish cuisine with this easy Irish Soda Bread recipe. Perfect for any baker, this no-yeast quick bread delivers a beautifully crusty exterior and a delightfully soft interior with every loaf.
INGREDIENTS
1 cup dried currants or raisins, optional
4 cups (480g) all-purpose flour, plus more for kneading and shaping the dough
1 teaspoon baking soda
1 teaspoon salt
1 & 3/4 cups (414ml) buttermilk
INSTRUCTIONS
If using the dried fruit, soak it in warm water for about 10-15 minutes. Drain well and pat dry with a paper towel to remove any excess moisture.
Preheat the oven to 425°F. Lightly flour a baking sheet or line it with a silicone liner.
Whisk together the flour, baking soda, and salt. Toss the currants with a bit of the flour, and then stir them into the flour mixture.
Make a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork or your hands until the dough begins to come together. It should be soft, but not too sticky. If it's too wet, add more flour in small amounts until the dough is the correct consistency.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a round loaf. Be careful not to over-knead, as this can make the bread tough.
Place the dough on the prepared baking sheet and use a sharp knife to cut a deep X into the top to help the bread to expand and bake evenly.
Bake for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped. If you'd like to test for doneness with an instant-read thermometer, the center of the bread should be about 190°F to 200°F.
Remove the bread from the oven and let it cool on a wire rack for about 10 minutes before slicing.
link
