When I lived in England, my mother-in-law made me Irish Soda Bread for tea. She was born in Dublin, and this recipe, courtesy of Recipe Girl, is as close to Kath’s recipe as I could find. Funnily enough, when I read Recipe Girl’s comments on this recipe, she had a similar story. Isn’t it a small world?
- Soda Bread:
- 1/4 cup (1/2 stick) unsalted butter
- 2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 cup oats
- 1 tablespoon packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 1/2 cup dried currants
- 1 egg white, beaten
- Honey- Butter (optional):
- 1/2 cup unsalted butter, softened
- 1 tablespoon honey
- 1 or 2 shakes of ground cinnamon
- 1. Preheat the oven to 375°F.
- 2. Melt the butter in small saucepan over medium heat until melted and golden brown (stirring often and keeping a close eye), 3 to 4 minutes. Remove the pan from heat and set it aside to cool.
- 3. In a large bowl, whisk together the flours, oats, brown sugar, baking powder, baking soda and salt. Stir in the brown butter and buttermilk until the flour mixture is moistened and comes together.
- 4. Turn the dough out onto a well-floured work surface. Sprinkle the currants on top and knead them gently into the dough until the dough comes together, about 7 turns. Divide the dough in half. Shape each half into ball, and lightly flatten each into 6-inch round. Place the rounds on ungreased baking sheet, spacing 5 inches apart. Use a knife to cut a 1/2-inch deep "X" in the top of each round of dough. Brush the tops with the egg wash.
- 5. Bake the loaves until they turn deep golden brown and tester inserted into center comes out clean, about 40 to 45 minutes. Cool breads on rack at least 10 minutes. Serve warm or at room temperature.
- 6. If you'd like to make the honey butter, just mix the butter with honey and cinnamon in a small bowl until blended. Serve with the bread.
Knead the dough as little as possible. You don't want to develop the gluten very much.