my favorite recipe for Irish Soda Bread with Caraway Seeds. I make this every year it's a very simple recipe with simple ingredients. The key, if time allow, after the bread is remove from the oven, wrap it in a clean damp towel, and let it rest for 8 hours to mellow and settle the bread. This bread is delicious toasted.
Irish Soda Bread
with Caraway Seeds
Ingredients:
Yield 8" round loaf
4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
1 tablespoon of Caraway Seeds
2 cups of Buttermilk
-Preheat oven to 375 degrees. Grease a baking sheet or an 8-inch round cake pan.
-In a large mixing bowl stir and toss together the salt,baking soda and the caraway seeds.
-Add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass. Knead on a lightly floured surface for about 30 seconds, then pat into an 8-inch cake pan about 1 1/2 inch thick. If using a sheet pan, form into a round dough, like in the pictures above. With a sharp knife, slash a large 1/4 inch deep X across the top.
-Put the sheet pan or cake pan in the oven and bake for about 45-50 minutes, until nicely browned and the X has open. Transfer to a rack to cool,than wrap in slightly damp towel and let rest, on the rack for a least 8 hours.
Chef's Notes: Soda bread should always be completely cool before serving.
This recipe can be easily double to yield two loaves
This can also be done with an Electric Mixer with the Paddle attachment.
Yield 8" round loaf
4 cups all purpose flour
1 teaspoon baking soda
1 1/2 teaspoon salt
1 tablespoon of Caraway Seeds
2 cups of Buttermilk
-Preheat oven to 375 degrees. Grease a baking sheet or an 8-inch round cake pan.
-In a large mixing bowl stir and toss together the salt,baking soda and the caraway seeds.
-Add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass. Knead on a lightly floured surface for about 30 seconds, then pat into an 8-inch cake pan about 1 1/2 inch thick. If using a sheet pan, form into a round dough, like in the pictures above. With a sharp knife, slash a large 1/4 inch deep X across the top.
-Put the sheet pan or cake pan in the oven and bake for about 45-50 minutes, until nicely browned and the X has open. Transfer to a rack to cool,than wrap in slightly damp towel and let rest, on the rack for a least 8 hours.
This recipe can be easily double to yield two loaves
This can also be done with an Electric Mixer with the Paddle attachment.
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