Robert Ditty's Irish Soda Bread Recipe
Daily Value: 9%
Low-Fat-Abs, Kidney-Friendly, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||13µg||3%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Traditional Irish soda bread does not have dried fruit in it, although if you wish, you may add some to this recipe. This is Robert Ditty's recipe; he's widely regarded as the best baker in all of Ireland. His bakery is located in the town of Castledawson in Londonderry.
- 4 cups white flour, plus more kneading the dough
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 cups buttermilk
- Currants, raisins, or other dried fruit, to taste (optional)
- Butter, for greasing the pie pan and serving
Preheat the oven to 375 degrees.
Sift together into a large bowl the flour, baking soda, baking powder, salt, and sugar. Add the buttermilk and currants, raisins, or other dried fruit and mix until just combined and a dough forms.
Lightly dust a work surface with flour. Knead the dough for 2 minutes and shape into a round loaf.
Butter an 8-inch pie pan and place the dough inside. Cut a cross along the top and bake for 35-40 minutes. Enjoy warm with butter.
Recipe DetailsServings: 12
Special Designations: Vegetarian, Kid-friendly
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