Irish Soda Bread

  • Origin :
  • Recipe Type :
  • Preparation Time : 15m
  • Cooking Time : 40m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No chicken, No oil, High sugar, High fat, Complex carbs, High sodium, High protein

Ingredients

  • 4.5 Cup Flour
  • 2 Tbsp Sugar
  • 1 Tsp Salt
  • 1 Tsp Baking Soda
  • 4 Tbsp Butter
  • 1 Cup Raisins
  • 1 Large Egg
  • 1.75 Cup Buttermilk


Directions

1 In A Bowl, Stir Together 1/4 Cup Of The Warmed Milk And One Teaspoon Of Sugar. Sprinkle The Yeast Over The Milk And Let Sit For 5-10 Minutes Until Foamy. 2 In A Large Bowl Or The Mixing Bowl Of An Electric Mixer, Vigorously Whisk Together 3 Cups Of The Flour (Reserving Additional Flour For Later Step), The Salt, Spices, And 1/4 Cup Of Sugar. 3 Create A Well In The Flour And Add The Foamy Yeast, Softened Butter, And Eggs, And The Remaining Milk. Using A Wooden Spoon Or The Paddle Attachment Of Your Mixer, Mix The Ingredients Until Well Incorporated. The Mixture Should Be Shaggy And Quite Sticky. Add In The Currants, Candied Peel, And Orange Zest. 4 If You Are Using A Stand-Up Mixer, Switch To The Dough Hook Attachment And Start To Knead On Low Speed. (If Not Using A Mixer, Use Your Hands To Knead.) Slowly Sprinkle In Additional Flour, A Tablespoon At A Time, Kneading To Incorporate After Each Addition, Until The Flour Is Still Slightly Tacky, But Is No Longer Completely Sticking To Your Fingers When You Work With It. 5 Form A Ball Of Dough In The Bowl And Cover With Plastic Wrap. Let Sit, Covered, At Room Temperature (Or In A Warm Spot) For 2 Hours, Until The Dough Has Doubled In Size. 6 Press Down On The Dough To Gently Compress It. Roll The Ball Of Dough Into A Log Shape And Cut It Into Two Halves. Place One Half Back In The Bowl While You Work With The Other Half. Take The Dough Half You Are Working With And Cut It Into 8 Equal Pieces. The Easiest Way To Do This Is To Roll It Into A Log, Cut It In Half, Then Roll Those Pieces Into Logs, Cut Them In Half, And Then Do It Again, Roll Those Pieces Into Logs, And Cut Them In Half. Take The Individual Pieces And Form Them Into Mounds, Placing Them 1 1/2 Inches Apart From Each Other On A Baking Sheet. Cover With Plastic Wrap And Then Work The Remaining Dough Into 8 Equal Pieces And Place Them In Mounds On A Baking Sheet, Again Cover With Plastic Wrap. Let The Dough Mounds Sit At Room Temperature (Or Warm Place) To Rise Again, Until The Mounds Have Doubled In Volume, About 30-40 Minutes. 7 Preheat Oven To 400

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