Irish Soda Bread
No rise time is needed for this bread, but a beautiful golden crust is still your result! Fill with raisins, and add a bit of sweetness with vanilla extract.
Equipment
- 1 5 QT Dutch Oven
Ingredients
- 4 1/4 cups All Purpose Flour
- 1 1/2 cups Buttermilk - cold
- 1 cup Raisins
- 4 tbsp Unsalted Butter - cold
- 1 Large Egg
- 1 1/2 tbsp Honey
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Vanilla (optional)
Instructions
- Pre-heat oven to 425°F. Line a 5 qt. dutch oven with parchment paper.
- Place buttermilk, honey, egg, and vanilla in medium bowl and whisk. Vanilla is optional, but it plays off the sweetness of the raisins very well. In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- Cut the butter into four pieces and place in a food processor with the flour mixture and process until butter and flour form a crumble mixture. Return the flour mixture to a large bowl and create a well in the center.
- Pour in your wet ingredient mixture and mix with a wooden spoon until dough is too heavy to stir any longer. Fold in the raisins.
- Flour your hands and work surface and work the dough into a round loaf with the goal of incorporating all the ingredients together. It will still be shaggy and loose.
- Place dough round into your dutch oven and score an X across the surface of the dough. Bake for 40-45 minutes. Surface should be golden brown and have a hollow sound on the surface when tapped.
- Let cool for minimum of 1 hour and serve warm with butter.
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