"I can't vouch for this soda bread recipe's authenticity, but I always look forward to making this for St. Patrick's day to go with my corned beef. The recipe was originally from an early-80s La Leche League cookbook, which specified whole wheat flour and half of the butter. I mistakenly tried it with white flour and more butter, and it was even better, of course!"
If you'd like to participate in Shaker Gourmet, email me (include your Shaker name & blog link if you have one!) at: shakergourmet (at) gmail.comIrish Soda Bread
(makes 2 round loaves)
4 cup flour (wheat, white, or mixed), plus extra for kneading
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, cut into pieces
1 1/4 cup raisins or currants (optional)
1 egg, beaten
1 3/4 cup buttermilk, or 1 1/2 cup plain yogurt and 1/4 cup milk
1 tablespoon honey
Sugar, for dusting.
Preheat oven to 375 degrees. Combine flour, baking powder, baking soda, and salt in a large bowl (or your standing mixer's bowl). Slowly cut in butter until the mixture reaches a coarse meal consistency. Add raisins/currants, if using.
Combine liquids separately, then add to flour mixture. Mix slowly until soft dough forms. Knead by hand or dough hook until smooth, about 3 minutes. Add flour to the kneading surface or mixing bowl by the tablespoon, until the dough is smooth.
Shape dough into two rounds and place on greased or parchment-lined baking sheet. Flatten the rounds slightly and cut an 1/4" deep "X" into the top of each one. Dust the tops with sugar. Bake for 35 minutes.
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