Friday, March 13, 2009

Irish Soda Bread, Redux

Last year, in honor of St. Patrick's Day, I wrote about wholemeal Irish soda bread. (Read that post here.) It's a great thing, but making it demands you first acquire an imported wholemeal flour. I haven't found a mill in the US that produces European style flour, which seems odd. I bought mine online and was thrilled with the result. But spending more for shipping than the actual flour seemed too excessive to do twice. So this year I'm going back to the soda bread of my youth. It's scone-like with raisins and caraway seeds. You know the one...

Irish Soda Bread with Raisins and Caraway Seeds
Print recipe only here

Makes one 1# loaf (8-inches in diameter)

2 cups flour
1 T plus 1 ½ t sugar (or 1.5 T)
1 ½ t baking powder
½ t salt
scant ½ t baking soda
3 T unsalted butter
1 egg
¾ cup buttermilk
1 ½ t caraway seeds
¾ cup raisins

Preheat oven to 300°

Spray a 8 or 9-inch pie dish with canola spray and reserve.

In a Cuisinart (or bowl of stand mixer) combine dry ingredients and pulse to combine.

Add butter and process or mix until completely incorporated.

Crack egg into a separate large mixing bowl and whisk.

Add buttermilk and whisk to combine.

Add caraway seeds and raisins and stir to combine.

Pour dry ingredients over liquids. Using a large spoon or stiff spatula, combine with a few strokes until it just comes together into a ball.

Turn dough into prepared pie dish and bake for one hour.

Print the recipe for Wholemeal Irish Soda Bread here.

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