Description
Alton Brown’s Irish soda bread delivers rustic charm with minimal effort, blending traditional Irish ingredients into a hearty, crusty loaf. Crusty exterior and tender crumb invite you to savor each perfect slice of this simple yet remarkable bread.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) all-purpose flour
- ¼ cup (59 ml) all-purpose flour (for dusting)
- 1 ¾ cups (414 ml) cold low-fat buttermilk or kefir
- 1 large egg, cold
- 1 cup (237 ml) raisins or dried cranberries
Sweeteners and Seasonings:
- ¼ cup (50 g) granulated sugar
- 1 teaspoon sea salt
- 1 teaspoon baking soda
Fat and Grease:
- 6 tablespoons cold unsalted butter
- ½ tablespoon unsalted butter (to grease pan)
Instructions
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Generously grease a 10-inch (25-centimeter) cast-iron skillet with 1/2 tablespoon of unsalted butter, ensuring complete coverage.
- In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, salt, and baking soda. Cut the cold butter into small pieces and work it into the dry ingredients using your fingertips until the mixture resembles coarse, irregular crumbs.
- Gently fold the raisins into the flour mixture, carefully separating any clumped clusters. Create a small well in the center of the dry ingredients.
- In a separate measuring cup, whisk together the buttermilk and egg until smoothly integrated. Pour this liquid mixture into the center of the flour mixture.
- Using a wooden spoon, stir the ingredients together until just barely combined. The dough should look slightly moistened and just beginning to hold together, with some loose flour remaining.
- Transfer the shaggy dough onto a lightly floured surface. With floured hands, gently shape the dough into a rustic, round loaf. Avoid overworking the dough, as this can make the bread tough.
- If the dough becomes too sticky, dust it lightly with additional flour. Be careful not to incorporate too much extra flour, which can dry out the bread.
- Carefully place the shaped dough into the prepared buttered skillet. Using a sharp knife, cut a deep “X” across the top of the loaf, allowing for expansion during baking.
- Bake in the center of the preheated oven for 50-55 minutes. The bread is done when it develops a golden-brown crust and sounds hollow when tapped on the bottom. Remove from the oven and let cool completely on a wire rack before slicing.
Notes
- Cooling the bread on a wire rack prevents moisture buildup, ensuring a crisp crust and preventing sogginess.
- Generously coat your cast-iron skillet with butter or oil to help the bread release easily and develop a golden exterior.
- Keep ingredients like butter, egg, and buttermilk straight from the refrigerator for optimal texture and consistency.
- Handle the dough gently and minimally, similar to scone preparation, to maintain a tender crumb structure.
- Dust your hands and work surface with flour to manage the naturally sticky dough and make shaping more comfortable.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg