|
|
|
|
|
|
|
|
|
|
|
This is a very easy bread to make. There's no yeast, so no rise times. There's just some light kneading, but you don't have to be an expert to do that. * This is ready to serve in less than 45 minutes (start to finish) *
I make it with my food processor, so it's even easier! The perfect "starter" bread for someone who's never made homemade bread before **
I make it with my food processor, so it's even easier! The perfect "starter" bread for someone who's never made homemade bread before **
IRISH SODA BREAD
3 TB cold butter, cut into cubes…………….................…. 2-1/2 cups flour
2 TB sugar (or plain white Splenda for sugar-free)………………1 tsp baking soda
1 tsp baking powder ……….................…….................…..1/2 tsp salt
1/3 cup raisins …………………….................…..................1 TB melted butter
3/4 cup buttermilk (I have a container of powdered buttermilk, so I can make it up as I need it. Just be sure that the water w/buttermilk added has cooled before you use it here.)
***
Preheat oven to 375. Line a baking sheet with parchment paper.
Put the flour, sugar/Splenda, baking soda and baking powder into your food processor. Pulse a few times to combine well. Then add the cubes of cold butter, and pulse until it becomes fine crumbs. Add the raisins and pulse in gently. Then, gradually add the buttermilk (through the spout on top, while the food processor is running) to make a soft dough (you may not need quite 3/4 cup buttermilk).
**If you don't have a food processor, you can cut butter into the flour mixture (whisk together in a bowl) until it resembles fine crumbs (pastry cutter or 2 forks). Stir in raisins and enough buttermilk to make a soft dough. **
Turn onto lightly floured surface (I use a silpat mat, for easier clean-up); knead until smooth (about 1-2 minutes). Shape into round loaf (about 6-1/2” in diameter). Put on the baking sheet and cut an X about 1/2" down through top of loaf with floured knife or kitchen scissors. Brush with the 1 TB melted butter.
Bake about 25-35 minutes (depends on your oven ~ mine is done in 25 minutes), or until golden brown. Slice with a long, serrated bread knife and serve warm or cold with butter and/or jam. ** makes 1 round loaf **
Irish Soda Bread is characterized by the X cut in the top.
3 TB cold butter, cut into cubes…………….................…. 2-1/2 cups flour
2 TB sugar (or plain white Splenda for sugar-free)………………1 tsp baking soda
1 tsp baking powder ……….................…….................…..1/2 tsp salt
1/3 cup raisins …………………….................…..................1 TB melted butter
3/4 cup buttermilk (I have a container of powdered buttermilk, so I can make it up as I need it. Just be sure that the water w/buttermilk added has cooled before you use it here.)
***
Preheat oven to 375. Line a baking sheet with parchment paper.
Put the flour, sugar/Splenda, baking soda and baking powder into your food processor. Pulse a few times to combine well. Then add the cubes of cold butter, and pulse until it becomes fine crumbs. Add the raisins and pulse in gently. Then, gradually add the buttermilk (through the spout on top, while the food processor is running) to make a soft dough (you may not need quite 3/4 cup buttermilk).
**If you don't have a food processor, you can cut butter into the flour mixture (whisk together in a bowl) until it resembles fine crumbs (pastry cutter or 2 forks). Stir in raisins and enough buttermilk to make a soft dough. **
Turn onto lightly floured surface (I use a silpat mat, for easier clean-up); knead until smooth (about 1-2 minutes). Shape into round loaf (about 6-1/2” in diameter). Put on the baking sheet and cut an X about 1/2" down through top of loaf with floured knife or kitchen scissors. Brush with the 1 TB melted butter.
Bake about 25-35 minutes (depends on your oven ~ mine is done in 25 minutes), or until golden brown. Slice with a long, serrated bread knife and serve warm or cold with butter and/or jam. ** makes 1 round loaf **
Irish Soda Bread is characterized by the X cut in the top.
RSS Feed
