| Irish Soda Bread--A Homespun Slice of Life |
Author: Nancy Baggett
This loaf deserves to be called improved because, thanks to the addition of yogurt, honey, and a little oil, it has a moister, more tender crumb than traditional soda bread. Due to the yogurt it also keeps better and has more protein than classic versions prepared with just buttermilk.
I use some whole wheat flour not only for the fiber and nutrients, but because its wheaty flavor is extremely appealing. But, if preferred, you can use all white flour with excellent results.
The bread is at its best served still warm from the oven with, as the Irish say, “lashings” of butter. (Our butter was excellent, made from Gurnsey cow milk we churned ourselves.) But the bread is quite good wrapped in foil and reheated on the second or even third day. And, if sliced rather than cut into wedges as shown in the picture, it’s also good for toast. (For a good recipe that’s a little quicker, check on my applesauce raisin muffins.)
I use some whole wheat flour not only for the fiber and nutrients, but because its wheaty flavor is extremely appealing. But, if preferred, you can use all white flour with excellent results.
The bread is at its best served still warm from the oven with, as the Irish say, “lashings” of butter. (Our butter was excellent, made from Gurnsey cow milk we churned ourselves.) But the bread is quite good wrapped in foil and reheated on the second or even third day. And, if sliced rather than cut into wedges as shown in the picture, it’s also good for toast. (For a good recipe that’s a little quicker, check on my applesauce raisin muffins.)
Ingredients
- 1½ cups unbleached white flour, plus more if needed
- 1⅓ cups whole wheat flour or white whole wheat flour
- ¾ teaspoon baking soda
- Generous 1 teaspoon salt
- ¾ cup dark, seedless raisins, rinsed under hot water, drained well, and patted dry
- 1 6-ounce carton (or ¾ cup) nonfat or low-fat plain (unsweetened) yogurt
- ¼ cup clover honey or other mild honey
- 3 tablespoons corn oil, canola oil, or other flavorless low-saturated-fat vegetable oil
- 1 cup buttermilk, plus extra if needed
Instructions
- Place a rack in the middle of the oven; preheat to 350 degrees F. Grease an 8-inch diameter cake pan, pie plate or similar flat, round baking dish.
- In a large bowl, thoroughly stir together the white and whole wheat flours, baking soda, and salt. In medium bowl using a fork, beat together the raisins, yogurt, honey, and oil until very well blended. Stir in the buttermilk. Gently stir the buttermilk mixture into the flour mixture just until mostly incorporated. With your hands and working in the bowl, knead the mixture until it just comes together, then shape it into a round, shaggy ball; add a little buttermilk if it is too crumbly and dry to come together, or a little more flour if it seems too soft and wet.
- Transfer the ball to the cake pan. With oiled hands, smooth and shape the dough into a 6-inch diameter high-domed loaf. With a well-greased sharp knife, cut a ½-inch deep X that extends across the loaf top.
- Bake (middle rack) for 55 to 65 minutes or until well browned on top and a toothpick inserted in a center comes out clean; cover the top with foil after 40 to 50 minutes if it starts to over-brown. Let stand on a wire rack for 10 to 15 minutes, then serve. If desired, reheat the loaf wrapped in foil for about 15 minutes in a preheated 350-degree F oven.
Recipe by KitchenLane at http://kitchenlane.com/2010/03/irish-soda-bread-homespun-slice-of-life.html