“Dense, soft and with just a bit of sweetness. I like a combination of raisins and sultana’s. Full-fat Bulgarian-style buttermilk gives this an extra richness, but low-fat buttermilk or sour milk may be substituted.” – April Ferre
Irish Soda Bread
- 1 Large Egg Lightly Beaten
- 1 3/4 Cup Buttermilk Bulgarian-Style Recommended
- 4 1/4 Cup Flour
- 3 Tablespoons Sugar
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 5 Tablespoons Butter Cold & Cubed
- 1 Cup Raisins and/or Sultanas Optional
- Preheat oven to 400 degrees. Grease or line a pan with parchment paper or a silicone mat. This can be a baking sheet, cake pan, cast iron skillet or Dutch oven (uncovered.)
- In a small bowl, whisk together egg and buttermilk. Set aside.
- In a large bowl, combine flour, sugar, baking soda, and salt. Cut in butter, then stir in raisins. Add buttermilk mixture and fold together into a crumbly dough.
- Pour out onto a lightly floured surface and knead until the flour has just been incorporated. Form dough into a loaf and place into your prepared pan. Score the top of the bread with a large "X" about 1/2-inch deep.
- Bake until golden, about 45 to 55 minutes, until the internal temperature reaches 195 degrees. Remove from oven and allow to cool for 10 minutes before removing from pan to a wire rack.
- Store at room temperature for 2 days or in the refrigerator for a week. Bread may also be frozen whole or in slices.
2023 Recipe – April Ferre – From Sally’s Baking Addiction