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Try this hearty Irish-style soda bread alongside a strong brew of Irish Breakfast tea. Don’t forget to add a healthy dose of cream to your tea as you enjoy it with a warm slice of fresh-made bread. This recipe is comes from the Crabtree & Evelyn Cook Book.
1 3/4 cups whole-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 4 tablespoons unsalted butter, cut into pieces 2 cups buttermilk (see Note) 3/4 cup raisins or currants (optional) Preheat oven to 375 degrees F. Combine all-purpose and whole-wheat flours, baking soda, baking powder, and salt in a food processor and pulse with on/off motions to mix. Add butter and process for 15 seconds, or until a wet but manageable dough forms. [Or simply stir dry ingredients and cut cold butter in well.] Add raisins or currants if desired. Turn dough out onto a well-floured board and shape lightly into an 8-inch round. Cut a deep cross in the center of the loaf. Bake on a buttered cookie sheet in the center of the oven for 1 hour, or until the loaf sounds hollow when thumped lightly on the bottom. Turn out onto a wire rack and let cool. Serve warm in thick slices or cold and thinly sliced. –Makes 10 to 12 thick slices– Note: If buttermilk is not available, in a bowl combine 2 tablespoons vinegar with 2 cups milk. |
