Irish soda bread (unleavened bread)

Votes: 3

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 1 loaf

Nutritional value per serving:

Calories 205, total fat 4 G., saturated fats G., proteins 5 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.

A light, moist interior with a crispy exterior can be baked without kneading. Baking soda bread requires no proofing; the baking soda reacts immediately with the lactic acid in the sour milk; simply combine them. This recipe calls for raisins, but dried cranberries soaked in orange juice can be a great substitute. The zest adds a unique, fresh flavor if you prefer homemade bread with a distinctly baked aroma. While still warm, the toast can be spread with butter and served for brunch.

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:

4 cups of premium flour, plus a little extra for the raisins
4 tbsp sugar (if you like your bread less sweet, use only 2 or 3 tbsp)
1 teaspoon of baking soda
1 teaspoon of salt
55g cold butter, cut into 1cm cubes.
1.75 cups cold sour milk, shaken
1 very large egg, lightly beaten
1 teaspoon finely grated orange zest
1 cup currant raisins

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, sour milk, Orange zest, raisin

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line a baking sheet with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until combined.

Lightly beat the buttermilk, egg, and orange zest in a measuring cup with a fork. With the mixer on low speed, slowly pour the resulting liquid into the flour mixture. Combine the raisins with 1 tablespoon of flour and fold into the dough. It will be very wet.
Turn the dough out onto a well-floured board and knead it briefly to form a round loaf. Place the loaf on the prepared baking sheet and make a shallow X in the top with a serrated knife.
Bake for 45–55 minutes, or until a toothpick inserted into the loaf comes out clean. The loaf should sound hollow when tapped.

Cool on a wire rack. Serve warm or at room temperature.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Bakery / Homemade bread / Irish cuisine / Ina Garten

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