Tuesday, March 5, 2013

Irish Soda Bread

It has been brought to my attention that I need to update the techniques and recipe for making this old-fashioned recipe. (Tweaking recipes over time is definitely one of my issues as a cook.) Usually, I divide the batter between two (9-inch) cake pans. However recently I made it as muffins for a Grace’s Kitchen breakfast and really liked it that way. Andy is a purest, so here is how to make his favorite breakfast bread.

Irish Soda Bread
5 cups all-purpose flour
2 Tbsp. butter, cut into cubes
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
2 1/2 cups buttermilk
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. almond extract (optional)
1 cup dried cherries or dried cranberries or raisins

1. Place flour and butter into bowl of a stand mixer. Use the paddle attachment to incorporate the butter into the flour. The mixture will look slightly damp and somewhat clumpy (see photo at right). Beat in sugar and next 3 ingredients. Combine buttermilk, egg, vanilla, and, if desired, almond extract; gradually add to flour mixture, beating just until combined. Stir in dried cherries. Divide batter into 2 lightly greased 9-inch cake pans.
2. Bake at 350° for 40 minutes or until done.

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