Hello Bakers,
Today was our final DoughDr episode. I will be expanding the show and moving it to YouTube - I will post regular updates and most like just like The DoughDr - the show recipes will land here.
Unfortunately, I had technical difficulty so I was not able to post the replay. But the recipe from demo is all here, Irish Soda Bread.
The recipe is adapted from a previous post. The recipe came from my amazing Sur La Table colleague Louise.
Equipment: 8” pan greased and lined with parchment paper, large bowl, scale, teaspoons, bowl scraper, optional mixer fitted with the paddle attachment
Ingredients:
113g currants, dark or golden raisins
1 tea bag (black tea, preferably Irish breakfast)
Boiling water to cover raisins
284g unbleached all purpose flour (I used King Arthur)
74g granulated sugar
1 1/2 teas baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 eggs 75g *to measure out half an egg - beat one egg until smooth and weigh 25g
222g Buttermilk - real buttermilk
32g butter - melted and cooled
1 teaspoon vanilla
Garnish: extra buttermilk and sugar - granulated or sanding
Oven: 375 degrees
1. Cover currants or raisins with boiling water, add teabag to bowl and submerge.
Let sit for 5 minutes and then strain out the tea. Blot raisins dry with a paper towel.
2. Sift together the flour, baking powder, baking soda and salt. Place in mixer bowl or large bowl.
3. In a separate bowl combine the eggs, buttermilk, melted butter and vanilla.
4. Add the wet to the dry ingredients and stir until evenly moistened.
By hand this will take about 20 strokes.
If using the mixer, mix on low speed about 1 1/2 minutes.
The mixture will look quite wet - that's ok.
5. Place in prepared pan. Smooth surface with bowl scraper. Brush with extra buttermilk
and sprinkle with granulated sugar.
6. Using a serrated knife, score the surface of the loaf with an "X".
7. Bake at 375 for 15 minutes, then drop the temperature to 350 degrees and bake for an additional 30 minutes - then check for doneness.
Irish soda bread is done when a cake tester or skewer inserted in the center comes out clean. It will also be a beautiful golden brown.
Leftover Irish soda bread will keep a day or two, well wrapped, at room temperature or frozen up to one month.