December 7, 2010

Irish Soda Bread

This is one of my favorite breads to bake because it is such a cinch.  You can adjust the quantities of whole wheat to all purpose flour if you like for a more or less grainy tasting bread.  I like to serve it hot with butter, and it is the perfect addition to a soup supper.  I almost always make it for St. Patrick’s day because of the name.  Enjoy!



2 1/2 c. all purpose flour (plus more for dusting)

1 1/2 c. whole wheat flour

2 1/2 t. Kosher salt

1 t. baking soda

1 t. baking powder

4 T. cold butter cut into small pieces

1 2/3 c. buttermilk

Directions—Mix dry ingredients together.  Cut in the butter to the dry ingredients.  Add buttermilk all at once.  Dust the top of the bread and your hands so that you can bring the dough together in a mounded loaf.  Place on a baking sheet lined with parchment or Silpat.  (If you don’t have either, the dough might stick a  bit, but you won’t have more problem than that).  Use a sharp knife to cut the top of the dough in a cross pattern.  Bake 1 hour-1 hour twenty minutes, depending on your oven and altitude, at 350 degrees.  Rotate half way through to ensure even browning. 

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