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irish soda bread

MAKES TWO 8-INCH ROUNDS, 6 TO 8 SERVINGS PER BREAD

Every March, before St. Patrick’s Day, I look forward to

AT A GLANCE
preparing this simple-to-make Irish soda bread. It is
PANS: Two 8-inch round layer cake pans
absolutely the best that I have ever come across.This recipe PAN PREP: Butter generously
came to me by way of Ellen Meehen, whose family hails from OVEN TEMP: 375°F
BAKING TIME: 45 to 50 minutes
the Emerald Isle.
DIFFICULTY:
The characteristic cross that appears on top of Irish soda
bread is made by cutting deeply into the round of dough before it is baked.This is best done with the blade of
a single-edge razor blade, available in most drug stores. A sharp, thin-bladed paring knife will do in a pinch,
but it tears the dough and you won’t achieve the same result.

4 cups sifted, unbleached all-purpose flour, 1 to 2 cups dark raisins, plumped

spooned in and leveled, plus 2 to 3 (see page 389)
tablespoons for kneading 11⁄ 3 cups buttermilk
1⁄4 cup sugar 1 teaspoon baking soda
1 tablespoon caraway seeds 2 large eggs
2 teaspoons baking powder 1 large egg white
1⁄ 2 teaspoon salt 1 large egg yolk
1⁄ 2 cup (1 stick) unsalted butter, cut into 1⁄ 2-inch 1 teaspoon water
cubes, at room temperature

1. Position the rack in the lower third of the oven. Heat the oven to 375°F.
Generously butter two 8-inch layer cake pans and set aside.
2. In a large bowl, thoroughly whisk together the flour, sugar, caraway seeds, baking
powder, and salt.
3. Add the butter to the flour mixture, and using a pastry blender, work the butter
into the dry ingredients until the mixture resembles coarse meal. Stir in the raisins.
4. In a small bowl, blend together the buttermilk, baking soda, whole eggs, and egg
white. Stir the liquids into the flour mixture, blending together with a fork. When the
liquids are absorbed, turn the batter onto a floured work surface. The mixture will be
sticky. With floured hands, knead lightly just until the dough is smooth.
5. Divide the dough in half. Working with one piece of dough at a time, lightly
flour the cut side and shape into a ball. Place into a prepared pan and flatten slightly.

118 Great Coffee Cakes, Sticky Buns, Muffins & More

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Using a single-edge razor blade or a sharp knife held at a 25° angle, cut a 4-inch
cross, about 1⁄ 2-inch deep, in the center of each ball.
6. Combine the egg yolk with the water and brush over the surface of the dough,
brushing from the bottom up. Bake for 45 to 50 minutes, or until golden brown.
Remove from the oven and place on a rack to cool. To slice, cut the soda bread in half
with a serrated knife. Working with one half at a time, place the cut side down on a
cutting board and slice across into 1⁄ 2- to 3⁄4-inch pieces.

STORAGE: Store at room temperature, tightly wrapped in aluminum foil, for up to 3 days.

“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures.
It is not coincidence that we say bread is the staff of life.”
LIONEL POILÂNE

MUFFINS & QUICK BREADS 119