Martha's Irish Soda Bread

[caliloo]

This is absolutely the BEST Irish Soda Bread I've ever had and it is easy to make!

Alexa

Sunday Best Irish Soda Bread by Martha Stewart

1 loaf

By adding egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that is fit for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.

4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream

1. Heat oven to 350°. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.

2. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.

3. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.

4. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

[LucyGoose]

Sounds good, too!!

Okay, when you say to rotate it half way through....it's a ball...do you mean just put the front to the back, or flip it? I know....... ...oh, and one more thing.....what does it mean 1 1/2 *scant* cups buttermilk? like barely 1 1/2 cups?....again.... .........Sorry

Thanks for sharing your recipes!

[caliloo]

Yes, scant means barely 1 1/2 cups (or a little less).

When you rotate it, spin in 180 degrees (like an album on a turntable ) just in case your oven has a hot spot. The bread will ake evenly then.

It's actually a good idea to rotate aything you are baking for more than a few minutes since most ovens do have cool/ hot spots.

Hope you try it - it really is awesome!

Alexa