Saint Patrick's Day Irish Soda Bread
This bread is GOOD! I ate it all, toasting the end of it as it got stale. It makes good toast.
This bread is GOOD! I ate it all, toasting the end of it as it got stale. It makes good toast.
- Carbohydrate 291.522875002661 g
- Cholesterol 175.33125 mg
- Fat 30.1106375 g
- Fiber 11.2058002796543 g
- Protein 37.831850000011 g
- Saturated Fat 16.957225 g
- Serving Size 1 1 loaf (689g)
- Sodium 1604.61325087139 mg
- Sugar 280.317074723006 g
- Trans Fat 3.00323125 g
- Calories 1584 calories
Step-by-step
- Cut this crusty bread in wedges to serve.
- Add two teaspoons grate lemon peel to complement the flavor of the currants.
- In a large bowl, combine the first six ingredients.
- Cut in the butter with a pastry blender or work it in with your finger.
- Mix the egg and buttermilk together and then add this mixture to the dry ingredients.
- Stir until well blended.
- Add the currants and stir the mixture well.
- Turn out on a floured surface and knead gently for 3 minutes or until the dough is smooth.
- Divide the dough into two pieces, shaping each into a round loaf.
- Place each in a greased 8 inch cake or pie pan, pressing it down until the dough fills the pan.
- Use a sharp knife to cut a 1/2 inch deep cross on top of each loaf.
- Bake in a preheated 375 F oven for about 40 minutes or until the bread sounds hollow when you thump it.
- Turn out on a wire rack to cool.
- Do not cut for about 4 hours.
- Makes 2 loaves.
Standard measurements fail to reveal the precise chemical reactions occurring inside unbleached flour when alkaline sodium bicarbonate meets acidic buttermilk. This acid-base reaction releases carbon dioxide gas instantly, driving the rise without commercial yeast. Cardamom provides a subtle aromatic warmth that contrasts sharply with the concentrated sweetness of dried currants. Using cold butter cut into the dry mix creates pockets of fat that melt during baking, yielding a tender crumb rather than a tough, elastic structure. Room temperature dairy ensures the butter fats remain emulsified rather than solidifying prematurely upon contact. Kneading the dough for precisely three minutes develops just enough gluten to trap the expanding gas without toughening the loaf. Scoring a deep cross across the surface allows internal steam to escape evenly during the thirty-minute bake at 375 degrees Fahrenheit. Thumping the bottom of the baked loaf produces a hollow sound, indicating proper interior moisture evaporation. Letting the loaves rest for four hours stabilizes the starches completely before slicing. Swapping buttermilk for regular milk requires adding an acid like cream of tartar or lemon juice to maintain the necessary pH balance for the chemical leavener to activate properly.
