Irish Soda Bread - Bakery 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
| USA | Metric | Bakers Percentage | |
|---|---|---|---|
| White Flour | 3 Lbs. 2 Oz. | 1418 g. | 50 |
| Whole Wheat Flour | 3 Lbs. 2 Oz. | 1417 g. | 50 |
| Total Flour | 6 Lbs. 4 Oz. | 2835 g. | 100 |
| Baking Soda | 1.75 Oz. | 50 g. | 1.75 |
| Baking Powder | 1.75 Oz. | 50 g. | 1.75 |
| Salt | 1.75 Oz. | 50 g. | 1.75 |
| Butter (May substitute Canola Oil) | 9.00 Oz. | 255 g. | 9 |
| Honey | 1.75 Oz. | 50 g. | 1.75 |
| Milk | 5 Lbs. | 2268 g. | 80 |
TOTAL |
12 Lbs. 4 Oz. | 5558 g. |
Procedure
Preheat the oven to 450 degrees.
Mix the dry ingredients together. Add the liquid ingredients and mix until the dough comes together. Do not overmix. The dough will be wet.
Shape the dough into rounds. Cut a shallow cross into the top of each round, and sprinkle the top of each round with flour.
Bake the rounds for 15 to 20 minutes, depending upon their size.
Remove the bread from the oven and allow it to cool on a rack.
Note: Water or Buttermilk may be substituted for the Milk.
Last updated on: 04/19/04 09:17:30 PM