Irish Soda Bread
Instructions:
Here’s a streamlined version of this bakery favorite.
2 cups all-purpose fl our, plus additional for
dusting
1â„2 cup raisins, chopped
2 tablespoons sugar
1 tablespoon caraway seeds, crushed in a
mortar with a pestle or on a sheet of wax
paper, under a heavy saucepan
1 tablespoon baking soda
1â„2 teaspoon salt
1 cup whole or low-fat buttermilk (do not
use fat-free)
Makes 1 small round loaf
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Mix the fl our, raisins, sugar, caraway seeds, baking soda, and salt in a large bowl. Stir in the buttermilk until a fairly thick but still crumbly batter starts to form.
- Lightly dust the work surface and your hands with fl our. Turn the dough out onto it and gather it into a ball, working the dough just a little to form the shape without its getting sticky. Press down gently so that you have a rounded loaf, as if a third of the ball has sunk into the work surface.
- Use a sharp knife or a clean razor blade to make an “X†in the top of the dough, cutting down about 1â„2 inch into the dough. Transfer the loaf to a baking sheet.
- Bake until hollow when tapped, until golden but fi rm, 30 to 35 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool for at least 20 minutes before slicing.
- To store: Cool to room temperature and seal in a plastic bag for up to 1 day. Not recommended for freezing.