Nothing says, “You’re back in the kitchen,” like making bread. You’ve got the oven going and your hands in dough. There is nothing better. I decided since this was my first real foray back into the kitchen I’d take it a little easy. Irish Soda Bread is very easy to make, but it’s so tasty and perfect for this time of year. It goes great with stews, soups, and roasts. It also makes a great, warm toast, just perfect for Winter.
Classic Irish Soda Bread
Ingredients
- 3 cups bleached all-purpose flour, plus more for work surface
- 1 cup cake flour
- 2 Tbsp granulated sugar
- 1 1/2 tsp backing soda
- 1 1/2 tsp cream of tartar
- 1 1/2 tsp table salt
- 3 Tbsp unsalted butter ( 2 Tbsp softened + 1 Tbsp melted)
- 1 1/2 cups buttermilk
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Adjust oven rack to upper middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in a large bowl. Work softened butter into dry ingredients with fork or fingertip until texture resembles course crumbs. * I’m usually all for using a fork so I can keep my hands clean with a toddler running around, but you really need to use your hands here so you can feel the crumbs and butter.
Add buttermilk and stir with a fork just until dough beings to come together. Turn out onto flour coated work surface: knead until dough just becomes cohesive and bumpy, 12 to 14 turns. Do not knead until dough is smooth, or bread will be tough.
Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment lined baking sheet or in a cast iron pan. If you want a golden crust that’s thin and crisp, with a bit of a chew, back in a cast-iron pan. Place the loaf on a cookie sheet and cut cross shape into top.
Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.
Source: Cook’s Illustrated 1997
