Irish Soda Bread

"This recipe calls for baking the bread on an oven stone, using a wooden peel to handle the bread. That method produces the best crust but there are other options; the bread can be baked on a cookie sheet or jelly roll pan - lined with parchment paper - or in a loaf pan prepared with a spritz of cooking oil.

Irish Soda Bread
Makes 1 loaf
Print Recipe

2 cups all-purpose flour
4 tablespoons granulated no-calorie sweetener, such as Splenda (I use sugar)
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into 3/8-inch cubes and frozen 30 minutes
1 cup buttermilk
2/3 cup raisins or currants
1 tablespoon caraway seed
1 tablespoon sugar

Preheat oven to 375 degrees F.

Place flour, sweetener or sugar, baking powder, salt, and baking soda in a food processor bowl and pulse three or 4 times to combine.

Add the frozen chunks of butter. Pulse repeatedly until the mixture feels like coarse corn meal.

Pour the flour/butter mixture into a roomy mixing bowl. With a wooden spoon, make a well in the center of the flour mixture. Add the buttermilk gradually, stirring constantly to combine.

Stir in raisins and caraway seeds

Turn the dough onto a floured board. Using floured hands, shape dough into a flattened round about 8-inches in diameter. Sprinkle the dough with the remaining one tablespoon of sugar. Spread corn meal on the peel and transfer the dough to the peel. Slide the dough onto the stone.

Bake bread until brown, about 25-35 minutes. A tester inserted into center should come out clean, or a thump on the bottom crust with your thumb should produce a hollow sound.

Cool bread on a rack for 10 minutes. Serve warm or at room temperature, within 24 hours."