Feeling Irish? Grab some of Woodstock Farms MFGs raisins and cranberries and whip up some delicious Irish Soda Bread courtesy of our Baker-in-Cheif, Brian Dougherty: Irresistible Irish Soda Bread 5 cups all purpose flour 1 cup sugar 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature 2 1/2 cups raisins- about 12 ounces (can swap out 1 cup of the raisins with dried cranberries for a sweeter touch) 3 tablespoons caraway seeds (optional) 2 1/2 cups buttermilk 1 large egg Preheat oven to 350°F. Soak raisins in a bowl of warm water for 15-20 minutes. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides or large cookie sheet Whisk first 5 ingredients together in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl, then add to dough. Using a wooden spoon, stir just until well incorporated (dough will be very sticky). Recipe makes a large amount of dough; if desired, divide into two loaves. Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. (about 45 minutes if baking in two smaller loaves) Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.) Based off epicurious/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136
Posted on: Fri, 14 Mar 2014 19:05:32 +0000
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