St Patrick's Day Irish Soda Bread

by James Moore
Print Email

I’ve tried several versions of Irish soda bread, but this one from Cooks Illustrated is a favorite. For a more traditional soda bread, reduce the sugar by half and omit the raisins.

irishsodabread 3 cups bleached all-purpose flour, plus more for work surface
1 cup cake flour
1/4 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons table salt
4 tablespoons softened unsalted butter
1 1/4 cups buttermilk
1 egg, lightly beaten
1 cup raisins, golden raisins, or currants (or combo of dark and golden raisins)

Adjust oven rack to upper-middle position and heat oven to 400°F. Whisk flours, sugar, baking soda, cream of tartar, and salt in large bowl. Work softened butter into dry ingredients with fork or fingertips until texture resembles coarse crumbs.

Add buttermilk, egg, raisins, and stir with a fork just until dough begins to come together. Turn out onto flour-coated work surface; knead until dough just becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until dough is smooth, or bread will be tough.)

Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment-lined baking sheet or in a cast-iron skillet. Cut a cross shape into the top.

Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 170 degrees, 40 to 45 minutes, covering bread with aluminum foil if it is browning too much. Remove from oven and brush with some melted butter; cool to room temperature, 30 to 40 minutes.

– Recipe courtesy of Cook Like James

Add comment


Security code
Refresh

 

restaurant news

A Great Burger in Guerneville
Northern California
by Scott R. Kline

Boon Eat + Drink in Guerneville on the Russian River is a delightful place with delightful food. We stopped by one Saturday to have lunch. The summertime crowd was out in force. The restaurant...

Read more...
Pizza by Certe
New York
by Libby Segal

certelogo.jpgWould you eat there
On a lunch break?
Would you eat there
For the earth’s sake?

I would surely eat there on a lunch break
I would surely eat there for the earth’s sake.
How could you resist—green...

Read more...
Myers + Chang
Boston
by Kitty Kaufman

changmyers 1We're at the popular "funky indie diner with interpretations of Chinese, Taiwanese, Thai and Vietnamese specialties." It's Myers + Chang in Boston's South End, a place we've been wanting to try....

Read more...
London Hutong at the Shard: I'm Sexy and I Know It
London - British Isles
by Nancy Ellison

shardbuildingIt may have started with the London cabbies, but the city’s new skyscrapers all have affectionate but cheeky nicknames: Can of Ham, Cheesegrater, Gherkin, Walkie-Talkie, and the Shard to name a...

Read more...