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Irish-American Soda
Bread
This sweet, rich version of Irish soda bread is more
in tune with American tastes than the traditional
Irish bread, which simply combines flour, baking
soda, salt, and buttermilk.
3 1/4 cups Mellow Pastry Blend OR King Arthur
Unbleached All-Purpose Flour
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup currants
1 tablespoon caraway seeds
1 large egg
1 1/2 cups buttermilk
1/2 cup butter, melted
1 tablespoon coarse sugar, for topping
In a large bowl, whisk together the pastry blend or
flour, baking powder, baking soda, salt, sugar,
currants, and caraway seeds. In a separate bowl, or
in a measuring cup, whisk together the egg,
buttermilk, and melted butter. Quickly and gently
stir the wet ingredients into the dry ingredients.
Transfer the batter to a lightly greased glass
pannetone pan, 9 x 5-inch quick bread or Danish loaf
pan. Sprinkle with the coarse sugar. Note: We
especially like to use our glass pannetone pan, as
it yields a impressive golden round loaf, perfect
for a coffee break or an afternoon cup of tea. Bake
the bread in a preheated 375°F oven for 50 minutes
to 1 hour, or until a cake tester inserted into the
center comes out clean. Yield: 1 loaf, 12 slices.
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