Ariel’s Limerick Irish Soda Bread
Author: Nancy Baggett
Anise seeds turn up more often in breads than fennel seeds, which taste a little less sweet and slightly more herbal, but still deliver a slight licorice hit that’s very good. I’m sure that the anise could be substituted if that’s what you have on hand or think you’d prefer. If seeded soda breads are just not your thing, my updated version of my mother’s recipe may be more to your liking.
Ingredients
  • 2 cups commercial buttermilk
  • 1 large egg
  • 1 cup golden raisins or currants
  • ¼ cup whole fennel seeds (or substitute anise seeds, if preferred)
  • 3½ cups all-purpose unbleached white flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • Scant ½ teaspoon baking soda
  • Scant 1 teaspoon salt
Instructions
  1. Place a rack in the middle of the oven; preheat to 350 degrees F. Evenly coat a 9 to 9½ –inch round cake pan or similar baking pan with butter or nonstick spray.
  2. In a medium bowl, using a fork beat together the buttermilk and egg. Stir in the raisins and seeds and let stand while the dry ingredients are readied.
  3. In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Pour the buttermilk mixture over the dry mixture and stir just until the ingredients are blended; for tenderest bread, don’t stir vigorously or over-mix. Immediately turn out the batter into the pan, spreading evenly to the edges.
  4. Bake on the middle oven rack for 50 to 55 minutes or until well browned on top and a toothpick inserted deep in the center comes out clean. Let the pan stand on a wire rack for 15 minutes. If necessary, run a table knife around the pan and under the loaf edge to loosen it. The loaf is best served fresh and slightly warm, or cooled and served as toast. It may be kept airtight at room temperature for up to 3 days. Freeze, airtight, for longer storage; thaw before using. If desired, reheat the loaf (wrapped in foil) for about 15 minutes in a preheated 375-degree F oven; or warm individual slices wrapped in paper towels for 20 or 30 seconds in a microwave oven on low power.
Notes
Tip: Check to see if the brand of buttermilk you’re using contains salt, and if so, reduce the salt in the recipe by ¼ teaspoon. No, I don’t know why buttermilk would come salted, but one of the kinds I buy does.
Recipe by KitchenLane at http://kitchenlane.com/2012/03/seeded-irish-soda-bread.html