Classic Irish Bread (Print Version)
# Ingredients:
01 -
1 teaspoon baking soda.
02 -
1 tablespoon sugar.
03 -
4-4 1/2 cups plain flour.
04 -
1 large egg, whisked.
05 -
1 teaspoon salt.
06 -
4 tablespoons softened butter.
07 -
1 3/4 cups buttermilk.
08 -
1 cup raisins or currants.
# Instructions:
01 -
Heat the oven up fully to 425°F and move rack to the center spot for even cooking.
02 -
In a big bowl, stir together baking soda, flour, sugar, and salt until they're blended.
03 -
Use your fingers to rub the butter into the flour mix until it feels like coarse crumbs.
04 -
Sprinkle in raisins or currants, making sure they spread throughout the mixture.
05 -
Make a hollow in the middle of your dry ingredients for the wet ones to go into.
06 -
Pour the buttermilk and beaten egg into the hollow. Mix with a wooden spoon just until it’s no longer easy to stir.
07 -
With floured hands, gently pull the dough together into a rough ball. Don’t work it too much.
08 -
If the dough's too sticky, sprinkle in a bit more flour until you can handle it comfortably.
09 -
On a floured surface, carefully shape the dough into a round loaf, avoiding excess handling.
10 -
Put the loaf on a greased skillet or baking sheet, ready to bake.
11 -
Cut a deep X across the top with a serrated knife to help it bake evenly.
12 -
Pop it in the oven for 35-45 minutes, until the crust is golden and tapping it sounds hollow.
13 -
Cover it with foil if the top is browning too fast.
14 -
Stick a skewer or toothpick in the middle—it should come out clean if it’s fully baked.
15 -
Let it sit in the pan for about 5-10 minutes, then move it to a rack before serving.
# Notes:
01 -
Doesn't need yeast.
02 -
Quick and easy to prepare.
03 -
A timeless, traditional bake.
04 -
Tastes best when still warm.