Tuesday, March 17, 2009

Irish Soda Bread recipe

Today in honor of St. Patrick's day (I'm part Irish) my family had a traditional Irish dinner, and I made Irish Soda Bread and cupcakes. Here's the pictures of my bread and the recipe (adapted from Martha Stewart's recipe).
The Irish Soda Bread
The table my mom set - isn't it so pretty?!

Makes 1 loaf
1 1/3 cups whole milk
1/3 cup apple-cider vinegar
3 cups all-purpose flour, plus more for surface and dusting
2 1/2 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
1 cup unprocessed wheat bran
1/6 cup caraway seeds
1 cup (5 ounces) raisins
Salted butter and peel-free marmalade, both preferably Irish, for serving

Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.

Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.

Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.

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