Traditional Irish Soda Bread that your entire family will love. It is delicious toasted for breakfast with butter and jam.
- 2 cups flour, all-purpose
- 2 tablespoons sugar, granulated
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter, unsalted, cold, cut into 1/2-inch dice
- Scant 1 cup buttermilk, low-fat
- 1/2 large eggs. lightly beaten
- 1/2 teaspoon grated orange zest
- 1/2 cup raisins
- Preheat oven to 375 °F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, combine the flour, sugar, baking soda, and salt. Add the cubed butter.
- Using the paddle attachment, blend the mixture with an electric mixer until the butter is mixed into the flour.
- Combine the buttermilk, egg, and grated orange zest. Add it to the flour mixture. Blend on low speed until combined.
- Toss the raisins in a bowl with 1/2 tablespoon flour to coat the raisins. Mix them into the flour and buttermilk mixture until they are incorporated. Don't overmix, or the dough will turn brown from the raisins.
- The dough will be wet.
- Take the dough out of the mixing bowl and place it on a lightly floured board. Knead a few minutes and shape into a round 6" diameter loaf.
- Using a sharp knife, make an "X" on the top of the loaf.
- Bake in 350 ° F oven for 40 minutes until lightly brown and a toothpick inserted comes out clean. The loaf will have a hollow sound when you tap it.
- Let cool on a baking rack. Serve warm or at room temperature. Leftovers should be tightly wrapped or stored in an airtight container.
Recipe from Ina Garten
- Serving Size: Slice
- Calories: 202
- Sugar: 10.2 g
- Sodium: 335.3 mg
- Fat: 4.1 g
- Carbohydrates: 36.2 g
- Protein: 5.2 g
- Cholesterol: 21.7 mg
Keywords: #quick bread #St. Patrick's Day #breakfast bread