I will save my reminiscing of my mother's wonderful Challah and Holiday Brioche loaves for a holiday post, since they are only ever made then in my household. For now, I offer you my humble but favourite Irish Soda Bread, which has been made for a few years now and is always enjoyed.
Irish Soda Bread (adapted from Bread Book by Susan Wright)
Makes 2 loaves
3 cups whole wheat flour
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
4 Tbsp butter or margarine
1 1/2 cups buttermilk
1 egg
optional:
1 cup currants, raisins or other dried fruit
- Mix the flours, sugar, baking powder, baking soda and salt in a large bowl.
- Cut the butter into the flour mixture until it gets to a coarse mealy texture.
- Seperately, mix the buttermilk and egg until well beaten.
- Mix wet mixture into the dry ingredients until very well combined. The dough will be very sticky, but add no more than 1/4 cup flour extra if necessary.
- Add in the optional ingredients, if using.
- Turn the dough out onto a floured board and knead until smooth (about 10 minutes).
- Divide dough in half and shape into two flattened rounds. Place each in an ungreased 8-inch cake tin and press down slightly.
- Cut a cross in the top of each loaf.
- Bake 40 minutes in a 375 degree oven, cool on wire racks.
**Note: If using this recipe to make a savoury loaf (ie. cheese & herb, etc) decrease sugar to 2 tbsp**
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