Wednesday, March 17, 2010
Irish Soda Bread
2 cups flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. salt
1 T. sugar
1/2 stick cold butter cut into pieces
1 cup golden raisins (or regular raisins)
2 T. caraway seeds (optional but one of my favorite parts)
2/3 cup buttermilk (no buttermilk? look below)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
In food processor, pulse together flour, baking powder, baking soda, caraway seeds, salt and sugar. Put butter pieces on top of flour mixture.
Whenever I make something where the butter needs to be "cut in" I usually slice the cold stick of butter (or half a stick in this case) into 3 long slices then turn the stick a quarter and cut into 3 slices. You should now have 9 long bars of butter still in a stick shape. Slice on the short end of the stick to produce pea sized squares of cold butter. If you do this before you are ready to use - throw the cubes back in the fridge to stay cold while you gather up everything else.
Add the butter and pulse until mixture is crumbly. Measure 2/3 cup buttermilk into a one cup container or bowl. Add the egg to the buttermilk; beat together. Add the liquid to the dry ingredients. Pulse till it comes together.
Place a small amount of flour on the counter. Turn dough out onto the counter and work in the raisins until incorporated. Don’t overwork the dough though or it will be tough.
Form the dough into a ball and place in a parchment lined pan to form a large disk of dough. Use a sharp knife to cut a cross over the top of the bread. Bake 20 to 25 minutes or until golden on top. Slice and serve with Irish butter.
To make a substitute for buttermilk add a tablespoon of lemon juice to one cup of whole milk. The milk will curdle. Measure out the amount you need.
If you want to go authentic Andrew McCarthy wrote a story on it in March, Bon Appetit.