Corn Salad with Chile and Lime
Irish Soda Bread
If you are looking for a crusty, hearty bread that requires very little effort, this is the one for you. It's really like a giant scone, dappled with caraway and raisins. Since it is not a yeast bread, it doesn't require any rising time; just stir it up and bake!
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 tsp baking soda
1/2 tsp salt
6 tbsp cold butter
1 tbsp caraway seeds
3/4 cup buttermilk, plus 2 tbsp for brushing on top
1/4 cup honey
1/2 cup raisins or currants
- Preheat oven to 375°F. Mix together flour, baking soda and caraway seeds in large bowl; use the large holes of a grater to grate the cold butter into the dry mixture, then toss until mixture resembles coarse crumbs.
- Add 3/4 cup buttermilk and honey to flour mixture; stir to make soft dough. Press the dough together; it will be dense like biscuit dough. If some of the mixture is too dry to incorporate into the dough, sprinkle in an extra tablespoon or so of buttermilk just to moisten loose flour. Stir in raisins.
- Shape into rounded disk about 8 inches across and place on greased cookie sheet. Brush top with the reserved buttermilk. If desired, cut an “X” in the top with a sharp knife. Bake for 40 to 50 minutes, until golden brown and crusty. Keeps tightly wrapped at room temperature for three or four days.
- Serve warm with Kerrygold butter. This is a great breakfast bread, but it also goes great with a rustic beef stew or some Irish cheddar and smoked salmon.
Yield: 12 servings