BRIAN BROPHY'S IRISH SODA BREAD
This is the very best Irish Soda Bread. The recipe was given to me by my friend, Brian Brophy, with an assist from Mean Chef who gave me the technique for making it light and airy.
Provided by Ceil from NJ
Categories Quick Breads
Time 1h20m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix dry ingredients in a large bowl.
- Toss mixture with hands or wire whisk to make it light and airy.
- Put dry mixture and butter into a food processor and pulse a few times until butter is the size of peas Return to bowl and add raisins and/or caraway seeds if using.
- Beat eggs in a separate bowl, add buttermilk and blend well.
- Pour egg mixture, a little at a time, into dry mixture.
- Blend well with a spoon or spatula.
- Don't overmix.
- Dough should be heavy, but not too wet.
- If too dry, add a little more buttermilk.
- Dust hands with flour and mold dough into a round.
- Place dough into a greased 9" round pan.
- Dust top generously with flour.
- Cut a deep cross into the dough.
- This will prevent the bread from cracking, and it looks traditional.
- Bake at 350°F for one hour, or until well browned and center is not doughy.
- Cool on rack, and serve warm w/butter and jam.
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