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Irish-American Soda Bread │ no yeast & ready in 1 hour!

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Lily
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A perfect bread for beginner bakers! Ready in about 1 hour, Irish soda bread is made without yeast for an easier, quicker and more fail-proof homemade loaf.

Check out this recipe at https://eatsdelightful.com/american-irish-soda-bread/

See more recipes on https://www.eatsdelightful.com

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Ingredients:
4 & 1/2 cups (540g) all-purpose flour, plus more for shaping the bread
1 teaspoon baking soda
1/4 cup (50g) granulated sugar
1 teaspoon salt
1/2 cup (1 stick / 115g) cold unsalted butter, cubed (plus more to grease the pan)
1 cup (180g) currants or raisins
1 large egg
1 & 3/4 cups (420mL) buttermilk

Instructions:
Preheat your oven to 400°F. Butter and lightly flour a large baking sheet or cast iron skillet, and set aside.

In a large bowl, add in flour, baking soda, sugar, and salt. Whisk to combine.

Add your butter to the dry mix, and cut it in until the butter pieces are no larger than the size of a pea. Add your raisins or currants, and toss to combine. Set aside.

In a separate medium bowl, add in your egg and buttermilk. Whisk to combine.

Pour your wet ingredients into your dry ingredients. Fold together until you just get a thick, sticky dough. Turn the dough onto a well floured work surface, and give it a few quick kneads, adding flour as needed to prevent sticking, until smooth. The dough should be tacky, but not to the point where it sticks to your hands. Take care not to over work the dough or the loaf may end up tough!

Shape the dough into a round loaf, and transfer onto your prepared baking sheet or cast iron skillet. Using a serrated knife, bread lame, or a very sharp knife, score a shallow cross on the top of the loaf. Not only is this traditional, but it also helps the inside bake through!

Bake the soda bread in the center of your preheated 400°F oven for 45 to 60 minutes, or until it turns a deep golden brown color and a skewer inserted into the center comes out clean. If the loaf is browning too quickly, loosely tent the top with aluminum foil and continue baking until cooked through. I almost always need to tent my loaf after about 20 to 25 minutes, so do keep an eye out.

Cool the bread for about 15 minutes in your pan, then transfer onto a wire rack to cool enough to handle. Serve warm, at room temperature, or toasted!

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Category
Food
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