Irish Soda Bread

Submitted by LucyS-D

"This recipe yields 2 loaves, each scored into 5 pieces. It comes from "The Sweeter Side of Amy's Bread" by Amy Scherber and Kim Dupree."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 2 loaves
• Serves: 10

ingredients

• 2 cups buttermilk
• 1 large egg
• 1 1⁄4 teaspoons baking soda
• 3 3⁄4 cups unbleached all-purpose flour
• 1⁄3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1⁄4 cup unsalted butter, chilled and cut into 1/2 inch dice
• 1 1⁄4 cups dark raisins
• 1 tablespoon caraway seed

directions

1. Preheat oven to 40 degrees F; line a sheet pan with parchment paper.
2. In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside.
3. Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds.
4. Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture.
5. Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.
6. On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).
7. Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.
8. Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a "rustic" look.
9. Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more.
10. A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.