Every St. Patrick’s Day, I think “I’m going to make Irish Soda Bread.” But, it’s baking and I get worried and never do it. However, now that I’ve posted how to pour a pint, how to make a delicious shepherd’s pie, not to mention I’ve been going-in a little extra on baking this past year to conquer my fear, I am now here with an amazing and easy Irish Soda Bread recipe. Of course, I consulted the experts, because you will NEVER EVER find an original baking recipe on here. It’s just not in my wheelhouse. But, I can’t stress enough how simple this recipe is to make. Soda bread is great warm with some good European-style butter. Better yet, I served up a slice the next morning and smothered it with whipped cream, fresh berries, and mint. It was a great breakfast accompaniment.
Classic Irish Soda Bread
from America’s Test Kitchen, Cook’s Illustrated
3 cups AP flour
1 cup cake flour
2 tbsp sugar
1.5 tsp baking soda
1.5 tsp cream of tartar
1.5 tsp salt
European butter at room temperature
1.5 cups buttermilk
Place a rack in the upper-third of the oven and preheat it to 350 degrees.
In a large bowl, briefly mix the dry ingredients. Then, add in 2 tbsp of butter and work into the dough with your fingers, for about a minute.
Pour in the buttermilk and mix with a fork until just starting to come together in large clumps.
Flour a work surface and turn the dough out. Knead the dough for 10-14 turns, until it forms one cohesive mass. Then shape into a rough 6-inch round disc, about 2 inches thick…it’ll appear to be just a really big biscuit.
Lightly grease a small dutch oven, or parchment-lined baking sheet, and place the dough round in the pot or on the baking sheet and cut a cross, about a ½” deep, into the dough.
Place in the oven and bake for about 45 minutes, or until the internal temperature reaches 180 degrees.
Remove from the oven and brush with 1 tbsp of melted butter. Place on a rack to cool for about 15 minutes. Slice and serve with softened butter. ______________________________
Copyright 2023, Brendan McCann, All Rights Reserved.
Comments