Thursday, March 16, 2017

Sweet Irish Soda Bread

Loaded with Currants and Moist, not Dry

Just re-posting this separately, so that it is easier to find.  Tom made it again this year.  We didn't have shortening, so he substituted butter and it was as good as it always is.  

Sweet Irish Soda Bread
(Recipe by Jill Novatt, a Food TV recipe)

2 cups flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1 T. sugar
2 T. cold unsalted butter
2 T. cold vegetable shortening (butter is okay)
1 egg, beaten
1 cup buttermilk
1 cup currants
2 T. toasted caraway seeds
1 T. melted butter
1 T. sanding sugar (coarse sugar)

Preheat the oven to 375 degrees.  In a large bowl, combine the flour, baking powder, baking soda and salt, then mix well.  Cut the butter and shortening into small pieces and add to the flour mixture.  Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs.  Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated.  Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball.  Place the dough into a lightly greased loaf pan.  Score the top of the loaf with a very sharp knife.  Brush the top of the loaf with the melted butter.  Sprinkle with sanding sugar.  Place the loaf in the oven and bake for 40 -45 minutes or until golden brown.

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