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No-Fuss Irish Soda Bread
-2 cups all-purpose flour
-2-1/2 tablespoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-1 tablespoon sugar
-1/3 cup cold butter
-1 egg, beaten
-2/3 cup buttermilk
-2 to 3 tablespoons milk
Begin by preheating the oven to 375 degrees. Grease an 8- or 9-inch round pan or skillet and set aside.In a mixing bowl, sift 2 cups all-purpose flour with 2-1/2 tablespoons baking powder and 1/2 teaspoon baking soda. Stir in 1 teaspoon salt and 1 tablespoon of sugar.
Fold 1/3 cup cold butter into flour mixture. Mixture will become crumbly in texture as butter is worked in.
Beat an egg and pour it into the center of the flour mixture. Add 2/3 cup buttermilk and stir or knead until all of the flour mixture has been blended into the dough. (Dough will be very sticky.)
Place dough in center of greased pan/skillet and begin to press toward edges. It will be very springy so it’s a good idea to have 2 or 3 tablespoons of regular milk on hand to brush over the top. This will stop the dough from sticking to your fingers and make it much easier to smooth into all edges of the pan.
Once all dough has been shaped into pan, use a sharp knife to score a large cross over the top of the bread. This will prevent the top from breaking apart as the dough rises in the oven.
Bake uncovered for 20-40 minutes, depending on size of pan (9-inch pans will cook much faster than 8-inch ones because the dough will not be as thick). Finished bread will be a light golden color, similar to corn bread.
Remove from oven and drape a clean dish towel over the top of the pan until serving to retain heat and moisture. Serve with irresponsibly large amounts of salted butter.