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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Loretta's Irish Soda Bread
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My Mom made this bread every St. Patrick's Day. I have since updated the recipe with caraway seeds and a little citrus for freshness. The flavors pop in your mouth, especially when using Irish Butter to top the bread. This recipe won Second Place in the 2007 Italian/Irish Festival in Myrtle Beach, SC
60-70 minutes 10 Ingredients LORETTA’S IRISH SODA BREAD 4 cups all-purpose flour unbleached 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup of unsalted butter 1 stick 1 tablespoon caraway seed 1 1/2 cups white raisins 1 teaspoon of grated orange zest fresh 1 1/3 cups buttermilk 1 egg, slightly beaten 1 egg yolk 2 teaspoons water Directions 1. et a rack in the middle level of the oven and preheat to 350 degrees. 2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, caraway seeds, and salt and stir well to mix. 3. Cut in the butter and rub in until the butter disappears into the dry ingredients. 4. Stir raisins and orange zest into mixture with your hands. 5. In a small bowl, whisk the buttermilk and egg together and blend into the dough mixture with a rubber spatula or your clean hands. 6. Turn the dough out on a floured work surface and fold it over on itself about 25 times until it is smooth, shaping it into a round loaf. 7. Transfer the loaf to a cookie sheet. Cut a 4-inch cross on top of loaf. Lightly beat egg yolk, 1 teaspoon of buttermilk and water. Brush over loaf. 8. Bake in a 350 degree oven for 60 to 70 minutes. 9. Allow to cool, then sprinkle top with powdered sugar. Note: I serve this with Irish butter. Makes 1 loaf
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