IRISH SODA BREAD

This soda bread is made much like a scone or biscuit, no mixer needed. I love the slightly crumbly, but not dry crunchy crust and the hearty, but not dense interior. Currants are my preferred choice, but if I do not have them on hand, any type or mix of raisins are just as great. Try dried cherries and apricots, or cranberries and your favorite nut. This base soda bread recipe is a great all-year bread to have on the counter for easy snacks.

Irish Soda Bread
Recipe: Candice Hunsinger
Makes: 1 – 10″ round loaf or 4 mini rounds

Ingredients
3 TBS unsalted Butter, diced and chilled until firm
3/4 cup Buttermilk, kept cold
1 large Egg
1/2 cup Raisins or Currants (I used golden and dark raisins here)
2 cups All Purpose Flour
2 TBS Brown Sugar
1/4 tsp Himalayan Pink Salt
1/2 tsp Baking Soda
1 tsp Baking Powder

EGG WASH
1 large Egg, beaten with 1 TBS cream or half and half – for egg wash

Instructions

1. Preheat oven to 375 degrees and place a cookie sheet aside. Lightly flour your counter.
2. Dice the Butter and place in the freezer.
3. In a measuring cup, pour in the Buttermilk, add the Egg and whisk with a fork until smooth. Add the Raisins until submerged and place in the refrigerator.
4. In a mixing bowl using a wooden spoon, add the Flour, Brown Sugar, Salt, Baking Soda and Baking Powder. Mix until combined.
5. Add the Butter to the Flour mixture and pinch in until the butter is broken in coarse crumbs in the flour – like clumpy sand.
6. Add the Buttermilk, Egg and Raisin mixture to the Flour mixture and stir in until JUST combined, allowing traces of flour to show.
7. Transfer to your floured counter and gently shape into a round plump ball and place on an un-greased cookie sheet. Alternately, cut into 4 pieces and shape into balls for individual mini loaves. Space accordingly, as the bread will spread.
8. Gently brush on the egg wash and score with a sharp knife in the shape of an X at the top center. Sprinkle with a bit more brown sugar for crunch, if you like.
9. Bake for 20 minutes. Rotate pan, then bake for another 15-18 minutes or until deeply golden brown.
10. Let cool completely before cutting. Best served with a generous spread of Irish butter!