Ingredients: |
Ingredients: 4 cups all-purpose flour, + extra for dried fruit
4 T. granulated sugar
1 tsp baking soda
1½ tsp salt
4 T. (½ stick) cold unsalted butter, cut into ½ inch diced
1¾ cups Cold buttermilk, shaken
2 eggs, lightly beaten
1½ tsp grated orange zest
1 cup dried currants, or cherries, or cranberries ( I have used dried cherries or cranberries)
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Directions: |
Directions:Preheat the oven to 375*. Line a sheet pan with parchment paper.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with paddle attachment. You can also use a hand mixer and a large bowl just fine.
Add the butter and mix on low speed until the butter is mixed into the flour mixture.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. combine the dried fruit with 1 T. of flour and mix into the dough. It will be wet & sticky!
Dump the dough onto a well floured board or parchment paper and knead it a few times into a loaf. Folding it in half on itself & pushing your palm down to flatten it. After kneading shape it into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated bread knife. The deeper the cut the more the loaf expands while baking.
Bake for 45-55 minutes, or until a tooth pick comes out clean. When you tap the loaf, it will have a hollow sound. Pay particular attention to the cut X if it looks too moist its best to pop it back into the oven at 5 minute incremements.
Cool on a wire rack. Serve warm or at room temperature with soft butter. |
This recipe for Irish Soda Bread is from