Irish Soda Bread
Total time
Author: Alyssa
Serves: 1 loaf
- 4 cups all-purpose flour + ½ cup all-purpose flour + 1 tablespoon all-purpose flour, divided
- 4 tablespoons granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 tablespoons unsalted butter, cold and diced
- 1½ cups buttermilk
- 1 egg
- zest of half a small grapefruit
- 1 cup raisins
- ½ cup walnuts, roughly chopped
- Preheat oven to 375* then line a large sheet pan or a 9-inch pie pan with parchment paper and set aside
- In a small bowl, combine the raisins, walnuts, and 1 tablespoon of flour and set aside*
- In a large electric mixing bowl, combine on medium speed, 4 cups of flour, sugar, baking soda, and salt
- Once combined, with the mixer on low, add in the cold, diced butter until incorporated into the flour mixture
- In a very large measuring cup, whisk together the buttermilk, egg and grapefruit zest
- With the mixer on low, slowly pour in the buttermilk-egg mixture until fully combined
- Remove the bowl from the mixer. At this point the dough will be very wet and sticky, it's okay!
- On a flat countertop, distribute ¼ cup of the remaining flour
- Turn out the dough on top fo this flour and sprinkle the remaining ¼ cup on top of the dough
- Kneading the dough and flour together, adding additional flour if needed, until the dough is no longer sticky
- Form the dough into a large round mound and place in on top of the parchment paper
- With a sharp knife, cut a large 'X' into the top of the dough
- Place the dough in the oven and cook for 50 minutes
- If the outer crust begins to brown, place some foil over top for the remainder of the cooking time
- Once done, remove the bread from the oven and let cool for at least 30 minutes before serving
- The bread should keep for at least a week on the countertop if well covered.
*Tossing the raisins and walnuts with flour will help them more evenly disperse throughout the bread dough
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/irish-soda-bread/
3.5.3251