American Irish Soda Bread
American Irish Soda Bread
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| quick-n-easy | |
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| Yield: | 1 loaf |
Ingredients
Bread
- 3 cups Perfect Pastry Blend OR King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- heaping 1/2 cup granulated sugar
- 1 cup currants or raisins
- 1 tablespoon caraway seeds, optional
- 1 large egg
- 1 3/4 cups buttermilk*
- 4 tablespoons butter, melted
- *No buttermilk in the house? Substitute 1 cup milk + 3/4 cup (one 6-ounce container) plain or vanilla yogurt
Topping
- 1 tablespoon milk
- 1 tablespoon coarse white sparkling sugar
Directions
1) Preheat the oven to 375°F. Lightly grease a 9" x 5" loaf pan.
2) In a large bowl, whisk together the pastry blend or flour, baking powder, baking soda, salt, sugar, currants, and caraway seeds.
3) In a separate bowl, or in a measuring cup, whisk together the egg and buttermilk (or milk and yogurt).
4) Quickly and gently stir the wet ingredients into the dry ingredients.
5) Stir in the melted butter.
6) Spoon the batter into the prepared pan. Draw your finger around the edge of the pan to create a "moat." Drizzle the bread with the 1 tablespoon of milk; the moat will help prevent the milk from running down the sides of the loaf. Sprinkle with the coarse sugar.
7) Bake the bread for 50 minutes to 1 hour, or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200°F to 210° on an instant-read thermometer.
8) Remove the bread from the oven, loosen its edges, and after 5 minutes turn it out onto a rack to cool. Cool completely before slicing. Wrap airtight and store at room temperature.
Yield: 1 loaf.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.
Reviews
- 03/26/2012
- Comes out looking just like the picture. Since I was making this for my 5 yr old granddaughter who is allergic to, among other things, eggs and milk, I substituted soy milk for milk, and added 5 teaspoons of vinegar to create my buttermilk. I substituted the egg with "egg replacer." It came out very nice and moist. I don't think it was necessary to coat the top with milk b/4sprinkling with sugar before baking, next time I'll just add sprinkled sugar. The dough is sticky enough. Altho' I have another recipe I like for Irish S.bread, I like this one for the ease of using a loaf pan instead of forming a free form loaf. I will keep this one in my file.
- 03/17/2012
- This recipe is delicious. The texture is divine. I used the yogurt/milk substitute and omitted the caraway seeds. Its my new favorite recipe. I will be making this again and again. Thanks King Arthur.
- 03/14/2012
- Excellent recipe,my family loved the taste and texture
- 02/12/2012
- This is a great Irish Soda Bread I didn't have the buttermilk or yogurt so I thought that I would try something else. I used 1 cup of milk and 3/4 cup of sour cream and a 1/8 tesp of Floridi-Sicilia. This is delicious!!!! I don't think the bread will last the day. Thank you for this great recipe. It is a big hit in my house.
- 09/01/2011
- This is a wonderful recipe, similar to the old style Jubilee loaf cake that you might see at Country Women's Association event. It's moist and just sweet enough. I leave out the caraway seeds and just use the coarse coffee sugar granules for the sprinkle on top. It does need to be covered with foil halfway through cooking as it does tend to catch on top.
- 03/22/2011
- I baked this without the caraway seeds, and the recipe came out very well. The bread was dense and just sweet enough, but still moist. I can't speak to how well it keeps because it was gone within a day. The next time I make this, I'm going to throw in a little orange zest. I think the flavor of orange would compliment this recipe well.
- 03/18/2011
- I made this recipe from my KAF cookbook using 2 cups buttermilk and no sugar on top. It is a wonderful blend of almost savory, almost sweet with a lovely texture(used my KAF dough whisk so as not to over mix). Can't wait to have it toasted for breakfast!
- 03/18/2011
- I made this yesterday & received rave reviews. I used AP flour, a little less caraway, and maple sugar instead of the coarse sparking sugar. The currant/caraway combination was a sweet/tangy flavor we liked. The maple sugar was too sweet, doesn't need it. I paid attention to the blog comments and made sure it was done, using both a thermometer and toothpick to test, about 62 min. baking time. The moat idea helped, as well as cooling in the pan for 5 min. before removing. Yummy!
