Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Golden Raisin Irish Soda Bread

by Danica Waters

 

Bread with soup, soup with bread – to serve one without the other seems almost an act against NATURE. (Ok. That’s totally too dramatic.  But in any case, soup without some sort of bread – even a cracker, for heaven’s sake – seems just plain wrong.)

In contemplating the virtues of soup’s trusty, crusty counterpart, I wondered: “Is it truly possible to improve upon a savory “crusty loaf”? Really?”

Yes, it is.  And this is it.

Irish Soda Bread is incredibly easy to make, with almost guaranteed no-fail results every time.  Don’t let the golden raisins fool you:  this version of Irish Soda Bread is definitely a savory.  But the golden raisins stand out on the palate like little glimmers of sunshine on an otherwise gloomy day.

This is the perfect accompaniment to Parsnip and Leek Soup.

Enjoy!

 

 

Golden Raisin Irish Soda Bread

(Gourmet Magazine)

 

2 C unbleached all-purpose flour plus additional for sprinkling

¼ C wheat bran or toasted wheat germ (not bran cereal)(optional – it gives a lovely texture but don’t panic if you don’t have it!)

1 tsp baking soda

½ tsp salt

½ stick (1/4 C) cold unsalted butter, cut into bits

1 C golden raisins

1 C buttermilk or plain yogurt

 

Preheat oven to 400? and sprinkle a baking sheet lightly with flour.

 

In a large bowl, whisk together flour, bran or wheat germ, baking soda, and salt.  Add butter and toss to coat with flour.  With fingertips rub in butter until mixture resembles coarse meal.  Add raisins and toss until coated.  Add buttermilk or yogurt and stir until dough is moistened evenly.

 

On a floured surface, knead the dough 1 minute, sprinkling lightly with additional flour to prevent sticking (dough should remain soft).  Shape dough into a ball.

 

On a prepared baking sheet, pat dough out into a 6-inch round.  Sprinkle round with additional flour and with fingertips spread lightly over round.  With a sharp knife cut a shallow X in top of round.

 

Bake bread in middle of oven 35 – 45 minutes, or until golden brown.  Wrap bread in a kitchen towel and colon a rack 1 hour. Unwrap bread and cool 1 hour more.

 

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Posted in Afternoon Tea and Allspice Chronicles and Appetizer and Appetizers and Desserts and Breads and Breakfast and Brunch and Cookbooks and Cuisines and Danica Waters and Dinner and Gourmet and Lunch and Meal Time and resources and Savory Breads and Serving Styles and Tea Time and Vegetarian by danica on October 5th, 2011 at 10:09 am.

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