Irish Soda Bread
Irish soda bread is a simple bread that uses few staple ingredients, and to add my own twist I removed the use of refined sugars and substituted for maple instead
Servings: 1 loaf
Equipment
- Stand Mixer
Ingredients
- 4 cups all-purpose flour, plus 1 tbsp
- 1 tsp baking soda
- 1 tsp salt
- 1/2 stick unsalted butter
- 1 3/4 cup buttermilk
- 1/4 cup maple syrup (sub for honey)
- 1 egg
- 1 cup dried currants (sub for raisins )
Instructions
- Add flour, baking soda and salt to the bowl of a stand mixer. Using the paddle attachment mix these dry ingredients for 10 seconds.
- Add the butter, roughly chopped into small pieces. Mix on low speed until butter is somewhat incorporated into the flour (about 45s to 1 minute)
- In a medium bowl combine the buttermilk, maple and egg and whisk the mixture.
- Slowly pour the buttermilk mixture into the flour, while the mixer is running on medium-low speed. When all the liquid has been poured in continue to mix for another 30 seconds. Don't over mix it. Note the batter is rough, sticky and misshaped.
- In a saparate bowl add currants and stir in 1 tbsp of flour.
- Add currents to the batter and mix on low speed for another 30-seconds, just enough to evenly distribute the currents into the batter.
- Dump the batter on to a well floured surface. Without overworking the dough form into a ball. Using a sharp knife or pizza slicer, cut a 'x' on top of the bread then transfer the bread to a baking sheet lined with parchment paper.
- Bake irish soda bread on 375F degrees for 45-50 minutes. Let bread cool on a cooling rack for a few minutes before serving.