Almost Irish Soda Bread Recipe
Are you looking for a guaranteed to turn out well Almost Irish Soda Bread recipe? It is the answer when you look for a tasty Breakfast. Vegetable is the primary ingredient in Almost Irish Soda Bread. It is one European dish which will never fail to impress you or your guests. I am sure both of us will be in agreement that this Almost Irish Soda Bread is truly scrumptious.
Ingredients
4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
1/3 cup sugar
1 cup toasted wheat germ
1/3 cup sesame seeds, lightly toasted
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 cup golden raisins
2 cups buttermilk
1/2 cup unbleached all purpose flour
Directions
Preheat your oven to 350°F.butter and flour a round 8 inch cake pan.
Sift together the flour, baking soda, baking powder, salt, and sugar into a large bowl.
Add the wheat germ and sesame seeds.
Using a pastry cutter, two knives, or your fingertips, cut in the butter until the mixture is the consistency of fine cornmeal.
Add the raisins.
Pour in the buttermilk and mix with a wooden spoon or your hands just until all the ingredients are mixed.
The dough will be sticky.
Turn the dough out on a floured board and knead the dough for about 1 to 2 minutes, adding small amounts of the 1/2 cup of flour, until it is smooth and no longer sticky.
Form the dough into an 8 inch ball, and put it in the prepared cake pan, flattening it slightly.
With a sharp knife, score an X across the top extending beyond the edges.
Bake for 75 to 80 minutes in the lower third of your preheated oven.
The bread is done when it has shrunk away from the edges of the pan and makes a hollow sound when tapped on the bottom.
Remove the pan from the oven, turn the bread out of the pan,and let it cool on a rack for at least 1 hour.
Once completely cooled, the bread may be sliced with a serrated knife and toasted, if desired.
Sift together the flour, baking soda, baking powder, salt, and sugar into a large bowl.
Add the wheat germ and sesame seeds.
Using a pastry cutter, two knives, or your fingertips, cut in the butter until the mixture is the consistency of fine cornmeal.
Add the raisins.
Pour in the buttermilk and mix with a wooden spoon or your hands just until all the ingredients are mixed.
The dough will be sticky.
Turn the dough out on a floured board and knead the dough for about 1 to 2 minutes, adding small amounts of the 1/2 cup of flour, until it is smooth and no longer sticky.
Form the dough into an 8 inch ball, and put it in the prepared cake pan, flattening it slightly.
With a sharp knife, score an X across the top extending beyond the edges.
Bake for 75 to 80 minutes in the lower third of your preheated oven.
The bread is done when it has shrunk away from the edges of the pan and makes a hollow sound when tapped on the bottom.
Remove the pan from the oven, turn the bread out of the pan,and let it cool on a rack for at least 1 hour.
Once completely cooled, the bread may be sliced with a serrated knife and toasted, if desired.
