https://www.cutoutandkeep.net/projects/irish-soda-bread-2 • Posted by MagicalGirlMaya
This bread has a hard crisp outer shell and a dense moist interior and is best served piping hot from the oven slathered in butter and honey. I made it in a cast iron skillet, and there was no sticking or off flavor. This is quickly becoming one of my new favorite bread recipes as it's so easy to make and doesn't require any special equipment.
This bread has a hard crisp outer shell and a dense moist interior and is best served piping hot from the oven slathered in butter and honey. I made it in a cast iron skillet, and there was no sticking or off flavor. This is quickly becoming one of my new favorite bread recipes as it's so easy to make and doesn't require any special equipment.
Preheat oven to 450°F. Dust a clean surface with flour. In a large mixing bowl, combine flours, baking soda, and salt. Whisk together.
Make a well in the middle. Pour in about 2/3 cup of the buttermilk. With one hand, stir it into the dough in a circular motion. Add another 2/3 cup of the buttermilk. Stir again with your hand, until flour is incorporated. Repeat until buttermilk is gone.
Turn dough out on to your floured surface. Clean your hands, dry them thoroughly, and dust them with flour. Lightly knead dough a few times, until it’s a rounded loaf-like shape. Pat it down into a round, 2″-thick disc. Transfer to baking sheet. With a serrated knife, cut a deep X across the bread. Prick each area a few times with the knife.
Bake 20 minutes on 450°F. Drop the heat to 400°F and bake an additional 30 to 35 minutes. Bread should appear finished and sound hollow when you knock on it. Remove from oven and cool on a wire rack until you’re ready to dig in.