Irish Soda Bread
 
 
Ingredients
  • 4 cups flour, plus extra for currants (we used raisins)
  • 4 tbsp sugar
  • 1 tsp baking soda
  • 1½ tsp salt
  • 4 tbsp (1/2 stick) cold unsalted butter, cut into ½-inch dice
  • 1¾ cups cold buttermilk, shaken
  • 1 extra large egg, lightly beaten
  • 1 tsp grated orange zest
  • 1 cup dried currants (we used raisins)
Instructions
  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper.
  2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
  4. Combine the raisins with 1 tablespoon of flour and mix into the dough. It will be very wet.
  5. Dump the dough onto a well-floured board and knead it a few times into a round loaf.
  6. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
  7. Bake for 45-55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  8. Cool on a baking rack. Serve warm or at room temperature.
Notes
Source: "Barefoot Contessa at Home" by Ina Garten
Nutrition Information
Serving size: 1 slice Calories: 205 Fat: 4g Saturated fat: 2g Carbohydrates: 37g Sugar: 11g Sodium: 312mg Fiber: 2g Protein: 5g Cholesterol: 23mg
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2010/03/happy-belated-st-patricks-day.html