recipe for Martha Stewart Irish soda bread

recipe for Martha Stewart Irish soda bread

recipe for Martha Stewart Irish soda bread

This traditional Irish soda bread recipe with raisins and six ingredients is rich in flavor. It can be made in less than an hour. Irish soda bread is a simple bread recipe that uses baking soda to give it rise. This loaf is very flavorful and requires only a few ingredients. It bakes in less than 45 minutes. You will feel full quickly because soda bread is dense and heavy. Soda bread, also known in Ireland as brown bread, is made from a mixture of whole wheat flour and unbleached bread flour. There are two options: a 50/50 split of the flours, or a 25/75 ratio of whole wheat to flour. This is what I did.

Basic Ingredients for recipe for Martha Stewart Irish soda bread

  • 3 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 cups buttermilk
  • 1 egg
  • 3/4 cup raisins

How do you make recipe for Martha Stewart Irish soda bread

  • Preheat the oven to 400°F. Mix the flours, baking soda, and sea salt in a large bowl. Then, whisk together until well combined.
  • After this, Make a well in the middle and add the buttermilk and the egg. Whisk until the egg is incorporated into the buttermilk.
  • Mix the raisins in and then form a dough with your hands. After this, Transfer the dough onto a floured surface and form it into balls. Spread the dough on a parchment-lined cookie sheet tray and flatten it until it is about 2 to 3 inches thick.
  • Make a cross with two pieces of about 3/4″ thick slices.
  • You can add 1-2 tablespoons of turbinado sugar or coarse sugar to the batter at this stage.
  • After this, Bake at 400°F for 35-40 minutes, or until golden brown on the top and center.
  • Before slicing, let cool to room temperature.
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Notes Make-Ahead:

This bread can be made up to one day in advance.

How to store: Cover it and let it sit at room temperature for 3 days. It can be covered and kept in the fridge for up to five days. The bread can be frozen covered for up to 3 months. It can be thawed in the refrigerator for one day before being served. You can make buttermilk without buttermilk by adding 1 tablespoon of white vinegar to 1 cup of whole milk. When finished, the bread should be 195 degrees in internal temperature. You can add 1-2 tablespoons of water to make your dough moister. Or, you can simply dampen your hands and mix the dough with your hands.

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