Irish Soda Bread
Provided by: Ian Knauer
This version of the classic Irish soda bread is delicately sweetened with raisins and has an intriguing nuttiness from caraway. It's also quick to make (thanks to the leavening power of the soda) and a fun way to sop up corned beef juices.
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 tablespoons cold unsalted butter
- 1 cup raisins
- 2 tablespoons caraway seed
- 1 3/4 cups well-shaken buttermilk
- Preheat oven to 375 F. Butter and flour a large baking sheet, knocking off excess flour.
- Sift together flour, sugar, baking soda, and salt into a large bowl. Cut in butter with a pastry cutter or your fingers until the butter is pea-sized lumps. Add raisins and caraway, then add buttermilk and stir just until dough is evenly moistened but still lumpy.
- Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough, then form into a ball. Pat dough ball into a domed 8-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife.
- Bake in the middle of oven until golden brown and bottom sounds hollow when tapped, 45 to 55 minutes. Transfer to rack to cool completely.