IRISH SODA BREAD

🧂 Ingredients

• 56 grams butter

  (½ stick)
• 500 grams 1:1 gluten-free flour blend
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons sugar
• 160 grams raisins or currents
• 1 tablespoon caraway seeds
• 392 grams buttermilk

Instructions

• 1 Place ½ stick butter in the freezer.
• 2 Preheat oven to 350 degrees.
• 3 Line a baking sheet with parchment paper or a silicone baking mat.
• 4 Whisk flour, baking powder, baking soda, salt and sugar in a large bowl.
• 5 Remove the butter from the freezer, and quickly shred it into the flour mixture
  using a box grater until coarse crumbs form, and it is evenly distributed.
• 6 Stir in the raisins and caraway seeds.
• 7 Add the buttermilk to the dough.
• 8 Using a wooden spoon (or your hands), gently fold the dough together until it is
  too stiff to stir. With lightly floured hands on a lightly floured surface, work
  the dough into a ball as best as you can. Knead the dough for about 30 seconds
  or until all the flour is moistened. If the dough is too sticky, add a little
  more flour.
• 9 Transfer the dough to the prepared pan. Using a very sharp knife, score an X
  into the top. Cover the dough with a kitchen towel or plastic wrap, and let it
  rest fo 20 minutes at room temperature before baking.
• 10 Bake about 45 minutes until the bread is golden brown, and the center appears
  cooked through. Loosely cover the bread with aluminum foil if you notice heavy
  browning on the top. The internal temperature should reach at least 190 degrees.
• 11 Remove the bread from the oven, and allow it to cool for 10 minutes, before
  transferring to a wire rack. Serve warm, at room temperature or toasted with
  your favorite spreads and toppings.
• 12 Store the bread covered at room temperature for two days. Freeze well-wrapped
  loaf for up to a month.

Nutrition Info