Traditional Irish Soda Bread contains only flour, baking soda, salt and buttermilk. In Ireland, any other breads baked with sugar, baking powder or raisins are considered cakes. This recipe from a Feb. 2005 edition of Bon Appetit is an Americanized version of soda bread but no less delicious. Dutch ovens most closely resemble 'bastibles' or the lidded cast iron pots originally used in Ireland for baking soda bread. The pots were used in the fireplace, hung over or placed right in the embers. I baked this bread (or cake) for 35 minutes in my 10 inch deep dutch oven with 10 coals in a ring around the bottom and 24 on the lid. It makes a wet batter and spreads as it bakes so I would suggest using your 10 inch oven. Similar to a scone, serve this rustic bread warm from the oven with lots of butter and your favorite preserves.
Irish Soda Bread with Raisins
2 cups all purpose flour
5 Tblsp sugar, divided
1 1/2 tsp baking powder
1 tsp salt
3/4 tsp baking soda
3 Tblsp butter, chilled, cut in small pieces
1 cup buttermilk
2/3 cup raisins
Lightly oil or spray 10 inch dutch oven.
Whisk flour, 4 tablespoons sugar, baking powder, salt and baking soda in large bowl to blend.
Add butter; using fingertips or pastry cutter, rub in until coarse meal forms.
Make well in center of flour mixture.
Gradually stir dry ingredients into milk to blend.
Mix in raisins.
Using floured hands, shape dough into ball.
Transfer to prepared dutch oven and flatten slightly.
Sprinkle dough with remaining 1 tablespoon sugar.
Bake at 375 degrees for 35-40 minutes or until tester inserted into center comes out clean.
Cool bread for 15 minutes before removing from dutch oven.
Transfer to rack, serve warm or at room temperature.
|With floured hands, transfer dough to well oiled oven |
and sprinkle with sugar