You can listen to us make this in . . .
Ep. 3 Magically Delicious . . .
We welcome our Irish friend Baker Dan to the kitchen where he makes traditional Irish Soda Bread. Easy, breezy & delicious!
Remember do not dilly dally about getting this dough into the pan and oven! Once mixed go for it quickly because the chemical reaction of the baking soda and buttermilk is not long like a yeast dough. The whole process to prepare takes 3 min!
3 cups flour
1 3/4 teaspoons crystal kosher salt
1 1/8 teaspoons baking soda
2 1/4 cup low-fat cultured buttermilk, well shaken
Preheat oven to 450 degrees.
Slide oven rack into middle position and line the 10-inch cast iron with parchment paper.
Combine flour, salt and baking soda in a large bowl and whisk well.
Stir in buttermilk with a wooden spoon until dough is fully moistened and no pockets of flour. (It will be lumpy, like a thick cottage cheese) For rustic loaf results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 sec. more.
Scrape dough into parchment lined Dutch oven and smooth into a rough boule-like shape.
Score deeply into quarters with a sharp knife.
Cover cast iron pan with a lid and bake for 45 minutes, until golden brown. Remove lid and continue to bake for 12 to 15 minutes longer, you load should be a darker brown.
Lift out of pan by parchment, place on cooling rake, let rest for 15 minutes.