Wedge of Bread 1
Intro and photo by Theresa Stanley
Irish Soda Bread is traditionally served during St. Patrick’s Day celebrations in America; however, this bread should be eaten year round. The preparation is similar to a biscuit rather than a finicky bread. It can be sweet or savory, served like a breakfast biscuit, afternoon scone or by the wedge with a comforting stew.
If serving with Irish stew, add the optional caraway seeds. Caraway creates a balanced bite, pairing well with the sweet raisins in the bread and salty corned beef of the stew.
Recipe by Jim Betts, Bluegrass Baking Company
Ingredients:
• 1 3/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter (cold, cut into cubes)
• 1 cup raisins (optional but encouraged)
• 1 cup buttermilk
• 1 tablespoon caraway seeds (optional for savory balance)
Method:
Heat oven to 375 degrees.
Place first four ingredients into a mixing bowl; toss with fingers to combine. Cut chilled butter into small cubes then add to flour.
With fingers or a pastry blender, “cut” the butter into the flour until it resembles small peas. Add raisins and toss to combine. Add buttermilk then stir together with a spoon until it becomes a rough mass. It is better to under-mix rather than over-mix this recipe.
Transfer to floured board or counter. Pat out to a loose circle, about 1-inch thick and 10 inches in diameter. If dough is sticky, sprinkle a little flour on top. Transfer to a greased or parchment paper-lined baking sheet.
With a knife, cut an “X” in the surface of the loaf about a half inch deep, careful not to cut completely through the dough. Bake for about 25 minutes, until golden brown. Transfer to a screen to cool, allowing air to circulate under loaf to keep it from becoming soggy.
When you can’t stand it any longer, eat up!
Note: If you want a savory version of Irish soda bread, add caraway seeds to dry ingredients. cc