The best Irish soda bread

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 269, total fat 7 G., saturated fats 4 G., proteins 7 G., carbohydrates 46 G., fiber 2 G., cholesterol 34 mg, sodium 233 mg, sugar 12 G.

This delicious and quick bread is baked with baking soda and offers a slightly sweeter flavor than classic Irish bread. The reaction between the sour milk and baking soda helps the bread rise in the oven, while the butter and raisins added to the dough make it deliciously moist. Spread some quality butter on a slice of warm, fresh Irish bread and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3.5 cups premium flour + extra for working with the dough
3 tablespoons of sugar
1 teaspoon of baking soda
1 teaspoon coarse salt
55g chilled unsalted butter, diced
2/3 cup black raisins
1 teaspoon of caraway seeds
1 and 1/4 cups of sour milk or kefir
1 large egg
Irish butter, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, kefir, caraway, raisin

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a 20cm round loaf pan with a large sheet of parchment paper, pressing it against the sides of the pan and leaving an overhang on both sides to make it easier to remove the bread from the pan.
In a large bowl, whisk together the flour, sugar, baking soda, and salt. Add the cubed butter to the flour mixture and mix. Then, using a pastry blender or your fingertips, rub the butter into the flour until the mixture resembles coarse grains. Add the raisins and caraway seeds.

In a separate bowl or liquid measuring cup, combine the sour milk and egg. Make a well in the center of the flour mixture and pour the sour milk into the well. Stir with a wooden spoon or silicone spatula until the dough begins to form a rough mass.
Lightly flour a work surface. Turn the dough out onto the floured surface and knead it a few times to form a ball. Form the dough into a disk. Transfer the dough to the prepared pan and, using a sharp knife, make a 1-cm-deep slit across the surface. Bake until the top of the bread is puffed and lightly browned and a cake tester comes out clean, 60-75 minutes.
Remove from the oven and pull the parchment tabs to lift the loaf out of the pan. Transfer it to a wire rack to cool completely. Serve with quality Irish butter.

Categories:

recipe / Calorie content of prepared meals / Oven / Breakfast / Bakery / Homemade bread / Food Network - recipes / Irish cuisine

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