"Best American" Irish Soda Bread
My husband made this, with me giving the measurements and instructions, because I was experimenting by combining two recipes that I've used before as he was mixing everything together. The experiment worked very well!
2 1/2 cwhole wheat flour
1 1/4 cbread flour
1 Tbspbaking soda
1 1/2 cbuttermilk
2eggs, slightly beaten
2 Tbspbutter, melted
How to Make "Best American" Irish Soda Bread
- Preheat oven to 350F.
- Measure out both flours into a large mixing bowl. Use a tablespoon to lightly spoon the flour into a measuring cup and then level it off with a knife. You get better results with baked goods using this method rather than just dipping the measuring cup into the canister or bag because that packs the flour too much.
- Whisk the sugar, baking soda, and salt into the flour.
- Make a well in the middle of the flour mixture and add the slightly beaten eggs and melted butter to the well. Then pour in MOST of the buttermilk and stir until the mixture starts clinging together. If it is too dry, add more buttermilk, using all if necessary, until the dough holds together and pulls away from the side of the bowl. It should be moist and doughy and not batter consistency.
- Lightly flour a cutting board or your countertop and lightly knead the dough 2 or 3 times. Form into a ball and place on a nonstick or parchment paper lined baking sheet.
- Bake for 45 minutes to one hour. Check for doneness by using a toothpick or bamboo skewer; if it comes out dry, the middle is done. Also if you tap on the crust and bottom of the bread and it sounds hollow, it is done.
- Let cool slightly. Slice the loaf in half with a serrated knife, then slice each half into slices and serve with butter.