Irish Soda Bread with Raisins | Spotted Dog
White bread made with baking soda instead of yeast, and flavored with raisins. This is the perfect bread to make when you're in a pinch for time.
Ingredients
- 500 g bread flour 3 ⅔ cups
- 1 tsp salt
- 1 tsp baking soda
- 50 g sugar ¼ cup
- 100 g raisins or dried currants ⅔ cup
- 200-250 ml buttermilk 1-1½ cups
- 1 egg
Instructions
- In a large bowl, whisk together the flour, salt, baking soda, and sugar. Stir in the raisins and use your hands to break up any clumps of raisins that are stuck together. Make a well in the center of your dry ingredients.
- In a measuring cup, whisk together the buttermilk and egg, and then pour it into the well in your dry ingredients. Mix everything together with a fork or wooden spoon, and then switch to your hands when it becomes too difficult to stir. If you find the last few bits of flour hard to incorporate, wet your hands before kneading it in. This is usually just enough moisture to bring everything together. If you find that your dough is still too dry, add an extra tablespoon of buttermilk at a time until it all comes together.
- Form the dough into a rough ball and place it on a parchment-lined baking sheet. Cut a cross across the top. This creates a place for the bread to expand while rising in the oven.
- Bake the bread in a 325℉ / 165℃ pre-heated oven for 50-55 minutes, or until golden on the top and sounds hollow when tapped on the bottom. Let the bread cool completely on a rack before slicing into it. Enjoy spread with a generous amount of Irish salted butter.
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