Offering classes in bread baking, cooking and sewing in Greensboro, NC

Irish Soda Bread

Tuesday, February 28th, 2017

A note to all my subscribers,
I truly apologize for any confusion about my last posted recipe.  I prepared Irish Soda bread as a morning snack for a women’s retreat at my church last weekend.  So many ladies asked me for the recipe, I decided it would be best to post it to my website…but since Irish Soda bread is one of the recipes I teach in my Soda Bread and Scones class, I felt it would not be fair to those who have paid for the class (and the related recipes) if I merely posted the recipe on my website for the public.  Thus, the only way I could share the recipe with the ladies who attended the retreat was to “password protect” the recipe for two days.  This would allow them to access the recipe for the bread they ate at the retreat…without offering a “class specific recipe” to the public.  I thought that  a “password protected” recipe would not be posted publicly…but it was and thus, became very confusing to my wonderful subscribers.  Perhaps there was a better way to share the recipe to a limited audience…but with my “limited technical skills”, this was the only way I knew.  I have received many questions about the unusual posting of the Soda Bread recipe, so I have decided that the best way to address the confusion is to re-post the recipe to my blog, making it available to all.
Once again, I apologize for the confusion…and hope you enjoy the Irish Soda Bread.
Irish Soda Bread
adapted from Bread, ©2014, Publications International, Ltd., p.134
2 ½ cups all-purpose flour
1 ¼ cups whole wheat flour
¼ cup sugar
4 teaspoons (1 tablespoon + 1 teaspoon) baking powder
½ teaspoon baking soda
1 teaspoon salt
½ – 1  teaspoon caraway seeds (optional)
1 cup currants
½ cup (1 stick) unsalted butter, cut into small pieces
1 ½ – 2 cups buttermilk
Preheat oven to 350 degrees.  Cover a baking sheet or a line a 9 x 12 inch baking pan with parchment paper.
Combine the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, caraway seeds (if desired) and currants.  Using a pastry blender or two knives cut the butter into the dry ingredients until the mixture resembles coarse crumbs.  Add the buttermilk to the mixture and use a spatula or wooded spoon to blend ingredients into a slightly sticky dough.  Transfer the dough to the your choice of pan and use a spatula to shape the dough.  If using a parchment-covered flat baking sheet, the dough can be shaped into a 10 – 12 inch round; in the rectangular baking pan, spread the dough evenly, reaching all corners of the pan.
Bake the soda bread 50 – 60 minutes or until golden brown and crust is firm.  Cool on the baking sheet or pan for 10 minutes.  Use the parchment paper to lift the bread from the pan and place the bread on a cutting board to slice.  Transfer any remaining bread to a wire rack to cool completely.
Servings:  In the rounded form, the soda bread can be cut into 12 – 15 pie-shaped servings.  When baked in the rectangular pan, the bread can be cut into approximately 18 – 20 servings.
Note:  Warm soda bread cuts best with a “light hand” using a sharp, serrated knife in a gentle, sawing motion.  Cooled soda bread can be stored in an air-tight container for up to 5 days.  Reheat the bread by wrapping a serving in waxed paper and pacing in microwave for approximately 10 – 15 seconds.

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