Ina Garten's Irish Soda Bread

/ Tuesday, March 23, 2010

This morning I enjoyed my final slice of last week's Irish soda bread. It's a shame this isn't in my kitchen more often but for some lame reason I only make it to celebrate my name day: Saint Patty's Day, duh!

One thing that turns most people off about Irish soda bread is it dryness, but I've got that covered. Ina Garten's Irish soda bread recipe is moist and tangy, and the secret is simple...


INA GARTEN'S IRISH SODA BREAD (with a few adjustments)
  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 1/2 cups mixed dried fruit (dried currants, raisins and cranraisins)

1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.

2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

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