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Irish Soda Bread
1 loaf

Qty Size Ingredient
250 gr Pastry Flour
125 gr AP Flour
20 gr Kosher Salt
cups Buttermilk
1 cup Currants
½ cup Granular Sugar
4 Tbls Unsalted Irish Butter
1 Tbls Baking Powder
1 tsp Baking Soda
1 lg Egg
2 Tbls Whole Milk (for topping)
2 Tbls Course Vanilla Sugar (for topping)

Preheat oven to 375º.  Butter, oil or line a 9x5 loaf pan.  Thoroughly soften or lightly melt the butter.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar and currants.

In a separate bowl whisk together the egg and buttermilk.

Make sure everything is ready to go.  Once you add the wet to the dry we do not want to dally, the baking powders will begin doing their thing.

Quickly and gently stir the wet ingredients into the dry ingredients ending with the butter.

Put mixture into the loaf pan.  Create a "moat" around the top edge of the loaf so that the milk and sugar won't run down between the bread and pan.  Drizzle the Tbls of milk over the top of the bread and sprinkle with course sugar.  If they run down the crevice between the bread and pan it will make the sides of the loaf sticky and cause the bread to stick to the pan.

Bake for 50 minutes to 1 hour or until a cake tester inserted into the center comes out clean; the interior of the bread will measure 200º to 210º on an instant-read thermometer.  Remove bread from oven.  Turn out onto a rack to cool.  Cool completely before slicing.  Wrap airtight and store at room temperature.


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