Tuesday, March 23, 2010

Irish Soda Bread

So, I had never eaten or baked this bread before, so I am not sure what it is supposed to taste like.  But it is interesting, and not in a bad way. It has a very distinctive flavor. No, I don't want to make this bread again and again, but it is fun to make around St. Patrick's Day. I also think it is really cool that it tastes as good as it does without using any yeast.

Quick story about this bread before I move on to the recipe. We had a potluck on St. Patrick's Day at work. I brought the Irish soda bread. After lunch, I ran it up to our breakroom and put it in th fridge. When I came up three hours late to claim my bread, someone had taken it. I was shocked. I work with a bunch of elderly volunteers doing Church history. I guess it must of just looked that good.

Irish Soda Bread (from Our Best Bites blog)
1 cup flour 
2 3/4 cups whole wheat flour 
1 1/4 teaspoons salt 
1 1/4 teaspoons baking soda 
2 teaspoons white sugar 
4 Tbs butter
2 cups buttermilk 
1/4 cup vegetable oil 

For Topping:
1 tablespoon buttermilk or milk
1 teaspoon white sugar

Preheat oven to 400 degrees F. Grease a cookie sheet or other shallow baking pan.
Whisk together the flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl.
Cut the butter into the flour mixture until pieces are crumb-size. 

Make a well in the center of the mixture and pour in the oil and buttermilk. (As you can tell, I underestimated the depth that would be needed so make a large well.

Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough a few times and then form into a round ball and pat down a little. 

Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with a sharp knife. Brush the top with 1 tablespoon buttermilk or milk, and sprinkle 1 teaspoon sugar over the top. 

Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F, rotate pan and bake another 25-30 minutes. 

Allow loaf to cool on a wire rack for about 15 minutes before slicing. 

1 comment:

  1. Amanda, I love your blog! It makes me happy. Although, I am sorry that someone took your bread--perhaps they were going to go hungry without it and you were able to be of service :).



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