Irish Soda Bread

What’s St. Patrick’s Day without Irish Soda Bread.  This “bread” is really a type of biscuit which gets it’s leavening from the baking soda rather than yeast.  Traditionally, the loaf is cut in a cross form on top to indicate north, south, east and west.  I interned at a bakery years ago whose Irish Chef told me that after scoring the cross, you need to press your thumb in each quadrant to let the “spirits” out.  I’m not too sure about that but we did get a good laugh –  and I still do it!

Try  toasting for breakfast on the day after.  This recipe makes one loaf – you can easily double it.

In a bowl combine:
3 cups AP Flour
1 cup Cake Flour
2 Tabl. Sugar
1-1/2 tsp. Baking Soda
1-1/2 tsp. Cream of Tartar
1-1/2 tsp. Salt
1/2 cup Raisins (optional)
Mix in with fingers or fork:
2 Tabl. Butter, soft, cut into cubes
Stir into the above dry ingredients:
1-1/2 cups Buttermilk*

Mix the dough well.  Empty the bowl onto the counter and knead a bit to form a ball.  Flatten the ball on top to form more of a “disk” shape.  Transfer to a baking sheet.  With a sharp knife cut a cross in top.  With your thumb press a dip into each corner (optional).  Brush the loaf with milk.  Bake in 350 degree oven for 45-55 minutes until browned and tests done in center with toothpick.  Cool before slicing.

*Place 2 tsp. lemon juice in the measuring cup and add whole milk.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on March 16, 2011, in Breads and tagged , . Bookmark the permalink. Leave a comment.

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