KN, p. 35 “Kerrian’s Favorite Irish Soda Bread”
Kerrian's Favorite Irish Soda Bread
Author: Sheila Kerrian
Recipe type: Bread
- 4 cups + 1 Tablespoon bread flour
- 1/3 cup raisins
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 egg yolk
- 1 Tablespoon water
- Preheat oven to 325. In the bowl of an electric mixer fitted with a paddle, combine 4 cups flour, raisins, baking powder, salt and baking soda. Mix on low speed for 2 minutes.
- In a stainless steel bowl, gently whisk the buttermilk and vegetable oil. Gradually add the buttermilk mixture to the dry ingredients while mixing on low speed until the dough forms a ball, 30-40 seconds. Scrape the dough away from the paddle and turn the dough ball over. Mix on low speed for another 30 seconds.
- Transfer the dough to a floured surface and knead vigorously with the heels of your hands until smooth, about two minutes. Form the dough into a round loaf. Pinch a small handful of dough and gently twist, being careful not to tear the dough from the loaf. Place the dough, pinched side down, on a baking sheet lined with parchment paper.
- Whisk the egg yolk with 1 tablespoon water, then lightly brush the mixture over the top of the loaf. Score the loaf by cutting a 1/4’’ deep ‘X’ into the top. Bake the loaf in the preheated oven for 50 to 55 minutes. The bread is done if a hollow sound is heard when the bottom is tapped with your finger. Allow the bread to cool to room temperature before slicing.
- Serve with butter or honey. Makes a very nice toast. Enjoy!