Grand Central's Irish Soda Bread

PORTLAND PEEPS


Makes 8 pieces, or two large rounds



4 cups + 2 Tablespoons all-purpose flour

1/3 cup granulated sugar

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/2 Tablespoons orange zest

2-1/4 teaspoons caraway seeds

3/4 cup currants

14 Tablespoons (1-3/4 sticks) unsalted butter, cold

1 cup + 2 Tablespoons buttermilk, divided

Egg wash (1 egg whisked with 1 Tablespoon water and a pinch of salt)


Preheat the oven to 350°F. Line a baking sheet with parchment paper.


Combine flour, sugar, baking powder, baking soda and salt in a high-sided mixing bowl or the bowl of a stand mixer. Stir in orange zest, caraway seeds and currants.


Dice butter in 1/2-inch cubes. Use your hands or the paddle attachment to mix butter into dry ingredients until the texture becomes mealy. Cover mixing bowl with plastic wrap and chill overnight, or proceed with the recipe.


Add 3/4 cup buttermilk all at once, mixing just until the dough comes together, 30-35 seconds. Scrape the bottom and sides of the bowl to incorporate any dry ingredients and add remaining buttermilk.


Turn dough out onto a lightly floured surface and divide into 2 chunks. Gently shape the pieces into dome-like disks and score each one into quarters.


Place disks on the baking sheet and brush liberally with egg wash. Put the baking sheet in the center of the preheated oven and bake 30-35 minutes, rotating the pan halfway through, until disks are shiny and golden brown.

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