Thursday, March 26, 2015
One of our favorite breads
This is a delicious white version of Irish soda bread. We have a more traditional version using whole wheat that you can find if you click here. In my studying on the subject, I have found that, because soda bread does not traditionally contain extras such as eggs, this recipe would more likely be considered "cake" in Ireland. I'm going to keep calling it bread. Either way, it's easy and delicious, especially with a lovely dose of honey butter.
1 1/2 c. buttermilk*
1 1/4 tsp. baking soda
3 3/4 c. flour
1/3 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 c. cold butter, cut into small chunks
Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Whisk together buttermilk, egg and baking soda in large measuring cup, and set aside while preparing other ingredients. Eventually it will start foaming.
Whisk together flour, sugar, baking powder and salt in large mixing bowl. Cut cold butter into dry ingredients with pastry blender -- or rub chunks into flour between clean fingertips -- until mixture is coarsely combined. Stir in 1 1/4 cups buttermilk mixture, adding more as needed, until dough is a shaggy mass -- wet, but firm enough to hold its shape. Scrape out into a mound onto prepared baking sheet. Brush remaining buttermilk on top and sprinkle with flour, if desired, for a rustic look.
Bake for 35 minutes, or until toothpick inserted in center comes out clean. (Baking times may vary by location. I live in a high-altitude state.)
*I usually make my own sour milk. Pour 1 1/2 tablespoons vinegar into a large measuring cup, then add enough milk to make 1 1/2 cups. Stir and let stand for 10 minutes before adding egg and baking soda as written above.