Irish Soda Bread

Copyright 2012 LtDan'sKitchen blogs

Soda Bread is a quick bread which uses baking soda instead of yeast as the rising agent. In Ireland, cake flour or a soft flour is used to achieve the soft texture of the bread. Buttermilk is the primary liquid used but stout or yogurt can also be used. The recipe I followed is adapted from Ina Garten since the recipe I have on hand is very basic and I wanted to incorporate some currants into the bread I wanted to make. The dough is very wet and soft and if you read the instructions on how to make the bread dough, it is advised not to knead it. I made this slight mistake following Ina's recipe but it actually came out still soft and moist. 

Irish Soda Bread - Adapted*

4 cups flour
4 tbsp sugar
1 tsp baking soda
1 1/2 tsp salt
1 large egg
1 3/4 cup lowfat buttermilk
1/4 cup cold unsalted butter, diced
1 cup currants + 1 tbsp flour
1 tbsp orange zest

1. In your mixing bowl, sift the flour, sugar, salt and baking soda. Preheat 
    the oven to 375°F and line a baking sheet with parchment paper.

2. Using the paddle attachment, add the butter at low speed until 
    incorporated. 

3. In a small bowl, combine the egg, buttermilk and orange zest. Pour into 
    the flour mixture until incorporated. 

4. Add the currants with the flour and mix just until combined. 

5. Switch to the dough hook and at medium speed, process the dough until 
    it comes together. Do not overwork the dough. Add 1-2 tbsp of flour to 
    help the dough come together. Dough will be wet.

Copyright 2012 LtDan'sKitchen blogs

6. Transfer the dough into 
    the prepared baking 
    sheet and shape into a 
    circular mound. Score 
    the top with a cross 
    using a serrated knife. 
    Bake in the oven for 
    45-47 minutes or until 
    golden brown. To check 
    for doneness, tap the 
    top and it should sound 
    hollow. Cool on a wire 
    rack and serve warm or 
    at room temperature. 

*Garten, Ina, Barefoot Contessa at Home, Food Network Channels, Baking Basics episodes: 2006.