Irish Soda Bread
This quick bread is easy to make and perfect for St. Patrick’s day. We love adding golden raisins for the optional raisin addition, and toasting slices on the char broiler with a little butter.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
LEVEL: Easy
YIELD: One Loaf
Ingredients
- 4 ½ cup all-purpose flour
- ¼ granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ¾ cup buttermilk
- 1 large egg
- 5 tablespoons unsalted butter
- 1 cup of raisins (optional)
- Extra flour for dusting/kneading
Method of Preparation
- Preheat your Wolf Convection Oven to 375° on the Convection Mode. Line the bottom of a Dutch oven pan or baking sheet with parchment paper.
- Combine the buttermilk and egg, whisk to combine.
- In a large bowl, combine the flour, sugar, baking soda, and salt.
- Using a pastry cutter, or a large fork, begin cutting the butter into the flour mixture. The end result is to have pea sized bits of butter throughout the dough.
- Add the buttermilk mixture to the flour mixture and fold the mixture together until it becomes stiff.
- Dump the dough mixture onto a floured countertop and begin kneading the dough until it becomes a dough ball. Transfer this to your baking pan of choice.
- Using a sharp knife, make a large X across the top of the bread.
- Place in your oven and bake for about 45 minutes.
- Serve and enjoy!
*Chef Tips*
If you don’t have buttermilk, you can add 1 tablespoon of acid to 1 cup of milk. We use white vinegar, but you can also use apple cider vinegar or even lemon juice.
