Irish Soda Bread - Home Version

This recipe is a Claudio Cantore recipe.  Although not an Italian bread, we have included it on The Artisan, because it is an authentic Irish recipe which Claudio, a third generation Italian baker,  prepares on request for St. Patrick's Day.

Ingredients

1 3/4	Cups	Flour, unbleached all-purpose
1 3/4	Cup	Flour - Whole wheat
1 3/4	Tsp.	Baking Soda, finely sieved
3	Tsp.	Baking Powder, finely sieved
1 3/4	Tsp.	Salt
3	Tbl.	Butter, cut into small pieces
1	Tbl.	Honey
1 1/2 - 1 1/4	Cups	Milk - [See Note Below]

Note: The amount of liquid is dependent upon the absorption rate of the flour.    Water or Buttermilk may be substituted for the Milk.

Procedure 

Preheat the oven to 450 degrees.

Thoroughly mix together the flour, finely sieved baking soda and baking powder, and the salt, in a large bowl.  Cut in the butter (using a pastry cutter, two knives, or your fingers), until it is evenly distributed, and resembles coarse meal. 

Beat the honey and milk together in a small bowl.   Add the milk mixture to the dry ingredients, mixing the dough as quickly and gently as possible.  This is a wet dough.  As with all soda breads, do not overmix the dough.  When the dough comes together,  turn it onto a lightly floured work surface.

Flour your hands and gently roll the dough around to smooth it, then gently pat the dough into a round.

Place the dough on a baking sheet.  Using a sharp knife, cut a shallow cross on the top of the dough.  Sprinkle the top of the dough with flour.

Place the dough in the oven set at 450 degrees for 10 minutes.  Reduce the temperature to 400 degrees, for an additional 25 to 30 minutes.

Cool the bread on a rack before slicing.

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Last updated on:04/19/04 09:16:56 PM