Classic Irish Soda Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 cups (15 ounces) all-purpose flour1 cup (4 ounces) cake flour2 tablespoons sugar1½ teaspoons baking soda1½ teaspoons cream of tartar1½ teaspoons salt2 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter for crust1½ cups buttermilk
1. Adjust an oven rack to the upper-middle position and heat the oven to 400°.
2. Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.
3. If you have butterrmilk use 1.5 cups of buttermilk if not add 1.5 Tsps of lemon juice to milk, stianr well and let sit at room temperature for 10 minutes. The evidence that it worked is the small curdled bits in the milk.
4. Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a flour-coated work surface; knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will be tough.)
5. Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a greased or parchment-lined baking sheet. Score the dough by cutting a cross shape on the top of the loaf.
6. Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180°, 40 to 45 minutes. Remove the loaf from the oven and (if desired ) brush the surface with the melted butter; cool to room temperature, 30 to 40 minutes.
Serving Size: 1 loaf or about 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user RONINJ422.
2. Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.
3. If you have butterrmilk use 1.5 cups of buttermilk if not add 1.5 Tsps of lemon juice to milk, stianr well and let sit at room temperature for 10 minutes. The evidence that it worked is the small curdled bits in the milk.
4. Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a flour-coated work surface; knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will be tough.)
5. Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a greased or parchment-lined baking sheet. Score the dough by cutting a cross shape on the top of the loaf.
6. Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180°, 40 to 45 minutes. Remove the loaf from the oven and (if desired ) brush the surface with the melted butter; cool to room temperature, 30 to 40 minutes.
Serving Size: 1 loaf or about 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user RONINJ422.
Nutritional Info Amount Per Serving
- Calories: 144.7
- Total Fat: 2.5 g
- Cholesterol: 5.8 mg
- Sodium: 350.1 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 0.9 g
- Protein: 4.0 g
Member Reviews