Sweet Irish Soda Bread
Love this sweet version of Irish soda bread with plenty of dried fruit added in!
Foto: RecipeGirlBahan-bahan
- 3 cups all purpose flour
- ½ cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (½ stick) cold, unsalted butter ((cut into pieces))
- 1¼ cups buttermilk
- 1 large egg
- 1 large egg yolk
- ¾ cup golden raisins ((plus a few more))
- ¾ cup dried cherries ((plus a few more))
- extra flour for dusting and kneading
Langkah-langkah
Position a rack in the middle of the oven. Preheat oven to 400℉. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Give it a couple of pulses, then add the butter pieces; pulse until butter is incorporated and small crumbs are formed.
Pour the flour/butter mixture into a large bowl and make a well in the center. Add the buttermilk, egg, and egg yolk and stir just until moistened. Then stir in the ¾ cup raisins and ¾ cup cherries.
Turn the dough out onto a lightly floured surface and knead gently 5 to 10 times (dusting flour lightly onto dough if it’s too sticky). Knead just until the dough comes together and is smooth. Divide the dough in half and shape each half into a round. Stud a few extra raisins and cherries into the tops of the loaves. Dust the tops of the rounds lightly with a little flour.
Transfer the rounds to the prepared baking sheet, leaving about three inches between them. Place another baking sheet of the same size underneath to prevent burning. With a sharp knife, slash the tops with a large X about ½-inch deep.
Bake until the loaves are a dark-golden brown and crusty, 30 to 35 minutes, or until a toothpick inserted into the center of the X comes out clean. The loaf should sound hollow when tapped on the side.
Serve warm or at room temperature. Store wrapped in plastic at room temperature or freeze in a zip bag for up to 2 months.
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