Irish Soda Bread
Alexandra’s Kitchen
Yield: 1 round loaf
4 c. all-purpose flour (510 g)
2 tsp salt
1 TB sugar
1 tsp baking soda
1 egg
1¾ cups buttermilk (diy buttermilk ok, or powdered buttermilk and water as noted on container)
2 TB melted butter
*Option to add 1 c. dried currants for Irish sweet bread taste*
Preheat the oven to 400ºF.
Grease a 9- or 10-inch pie tin or cast iron skillet (or other similarly sized oven-safe vessel) with softened butter. Set aside.
Whisk together the flour, salt, sugar, baking soda (and powdered buttermilk if using, and currants if using)
In a medium bowl, beat the egg and liquid buttermilk.
Add the melted butter and stir to combine.
Add the liquid ingredients to the dry ingredients and stir until combined.
Mixture will be sticky. Lightly flour your hands and sprinkle a little flour over the sticky dough ball.
Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary.
Transfer to prepared skillet, making sure it spreads out a tiny bit (still domed but not a tall ball)
Sprinkle with a teensy bit more flour.
Use a sharp knife to make an X across the top of the dough ball.
Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Sometimes mine takes longer, but you don’t want it dark brown.
Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
For Whole Wheat Irish Soda, Use These Proportions:
2 cups (256 g) all-purpose flour
1½ cups (192 g) whole wheat flour
½ cup (55 g) wheat germ
