Irish Soda Bread

AAT — Tue, 16 Mar 2021 07:43:30 +0000

A traditional rustic Irish non-yeast quick bread. Similar to a scone in texture, this crumbly bread is an easy one-bowl bread alternative when time is short.

Irish Soda Bread

A perfect remedy when you don’t have time to bake a loaf of bread. Dry kneading in dried cranberries, currants, sultanas, walnuts, olives, caraway or poppyseeds in the dough for a fast bread for all occasions.

CourseBread & Rolls, Non-Yeast Bread, Quick Bread
CuisineIrish, St. Patrick’s Day
KeywordBread, Non-Yeast Bread, Quick Bread, Quick Bread

Servings8 slices

Prep Time5 mins

Cook Time50 mins

Passive Time30 mins

Ingredients

4-1/2cups all-purpose flour
1-1/2cups water
3/4cup butterchilled and cut into 1/4 inch cubes
2 large eggs
1/3cup dried cultured buttermilk powder(if using fresh buttermilk, replace the water for 1-1/2 cups)
2tbsp baker’s sugar(or granulated)
2tsp baking powder
1tsp baking soda
1tsp kosher salt
Vegetable shortening for greasing dish
Flour for dusting

Instructions

Preheat oven to 350 degrees.
Grease a round 1-1/2 quart soufflé ramekin or casserole baking dish with vegetable shortening.
In a medium-size bowl, whisk together: flour, buttermilk powder (if using fresh buttermilk, omit powder), sugar, baking powder, baking soda, and salt. Whisk well to combine baking powder and soda for an even rise.
With a pastry blender, or with two forks (or in a food processor), cut cubed chilled butter into flour mixture until it resembles course meal.
In a small bowl, beat two eggs, measure out 1 tbsp of the beaten egg and set aside to brush the top with later.
Mix remaining beaten egg into the 1-1/2 cups water (or buttermilk, if using) until just combined.
Add water-egg mixture to flour mixture. Stir with a wooden spoon until just combined, being sure to lift the spoon from the bottom of the dough to reach all of the dry ingredients. Mix until just combined. If adding dried fruits, nuts, or seeds, do so here.
Transfer dough to a floured work surface, and gently knead by hand for 15 seconds. The dough will be sticky, so dust your hands with flour, and use a pastry scraper to work the dough quickly.
Roll dough into a ball, drop into greased dish.
Cut a 1-inch deep cross (X) across the top of the loaf.
Gently brush the reserved tablespoon of beaten egg evenly atop the crossed loaf.
Bake the Irish Soda Bread in a preheated 350 degree oven for 50 mins. A skewer should come out clean when inserted in the middle of the loaf.
Carefully remove the bread from the oven to a cooling rack. Allow to cool in the baking dish for 10 mins, then remove loaf to the cooling rack to cool completely.
Serve with softened butter.

Recipe Notes

Non-Yeast Bread – Aubrey About Town

Irish Soda Bread