Ellie Maes Not So Irish Soda Bread Food

THE BEST IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

ELLIE MAE'S NOT-SO-IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees.
• You'll need two 8-inch round greased cake pans.
• Blend together in a large bowl flour, sugar, baking powder, salt, baking soda and cardamom.
• Cut in butter or margarine until mixture resembles coarse meal. A pastry cutter works really well for this.
• Add raisins, caraway seeds, milk and egg and stir until blended. Dough will be stiff.
• Turn out dough from bowl and knead on floured board or counter for about one minute, until smooth.
• Divide dough into two balls. I weigh the dough on my kitchen scale to get two loaves of equal weight/size.
• Place in two greased 8-inch round cake pans. Flatten dough to fill pans. Cut a cross in top of each loaf.
• Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
• Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
• Place on a lightly floured board and pat into an 8-inch flattened round loaf.
• Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
• Bake at 425 degrees F for about 45 minutes, or until the top is golden.
• Serve hot.