Imen Dridi Experience the rich flavors of traditional Irish Soda Bread through Martha Stewart’s straightforward recipe. Blend all-purpose flour, sugar, salt, baking powder, and caraway seeds for a 70-minute baking adventure at 350°F.
More Martha Stewart Recipe:
- Martha Stewart Key Lime Pie Recipe
- Martha Stewart German Chocolate Cake Recipe
- Martha Stewart Madeleine Cookie Recipe
💗 Why You’ll Love This Irish Soda Bread Recipe:
- Aroma of Home: The mix of caraway seeds and raisins gives off a warm, welcoming scent.
- Golden Crust: Get the outside to a deep golden brown color that looks like it will crunch well.
- Versatile Pairing: It goes well with a lot of different spreads and is great for breakfast or a treat at tea time.
- Simple Ingredients: Enjoy how easy it is to make with things you already have in your home.
❓ What Is Martha Stewart Irish Soda Bread Recipe?
Martha Stewart’s Irish Soda Bread boasts a flavorful blend of all-purpose flour, sugar, salt, baking powder, caraway seeds, butter, raisins, buttermilk, egg, baking soda, and a touch of heavy cream. A testament to simplicity and taste.
🥚 Martha Stewart Irish Soda Bread Ingredients
- 4 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons caraway seeds
- 4 tablespoons unsalted butter, cold
- 2 cups golden or dark raisins
- 1 ½ scant cups buttermilk
- 1 large egg
- 1 teaspoon baking soda
- 1 large egg yolk
- 1 tablespoon heavy cream
🍞 How To Make Martha Stewart Irish Soda Bread
- Warm the oven up to 350 degrees. Prepare a baking sheet by lining it with parchment paper.
- Combine the flour, sugar, salt, baking powder, and caraway seeds in a big bowl and mix them together using a whisk.
- Cut in the butter with a pastry cutter or two knives set up like scissors until the mixture feels like coarse meal. Using a spoon, spread the raisins out evenly.
- Mix the egg, baking soda, and buttermilk in a small bowl with a whisk until everything is well mixed.
- Add the buttermilk mixture all at once to the flour and butter mixture. Use a fork to mix the ingredients together until all the liquid is absorbed and the dough starts to stick together.
- It should be rough like cookie dough. With your hands, form the dough into an 8-inch-diameter round loaf that looks like a dome. Remove the loaf from the bowl and place it on the baking sheet that has been prepared.
- Combine the egg yolk and cream in a small bowl. Apply the egg wash to the loaf using a pastry brush.
- Cut a cross into the top of the loaf about half an inch deep with a sharp knife or razor.
- Put the dish in the oven. It will take about 70 minutes of baking, turning the pan every half hour, until it is deep golden brown and a wooden skewer stuck in the middle comes out clean. Once the bread is done, take it out of the oven and place it on a wire rack to cool.
💭 Recipe Tips:
- Buttery Bliss: Ensure the butter is cold for a flaky texture.
- Uniform Raisin Spread: Spread the raisins out evenly to get a good mix of sweetness.
- Cross-Cutting Technique: Cut a cross very carefully to help the baking go more evenly.
- Mid-Baking Turn: Every 30 minutes, turn the pan so that the color stays the same.
🍵 What To Serve With Irish Soda Bread?
Serve Martha Stewart’s Irish Soda Bread with butter and jam for a classic taste or, try it with cheese, smoked salmon, or alongside a warm bowl of soup for a delightful meal.
🎚 How To Store Leftovers Irish Soda Bread?
- In the fridge: Store Leftovers Irish Soda Bread in an airtight container for freshness, store within 3-4 days.
- In the freezer: Wrap tightly Leftovers Irish Soda Bread and freeze for 2-3 months.
🥵 How To Reheat Leftovers Irish Soda Bread?
- In the oven: Reheat Leftovers Irish Soda Bread in the oven for 10 minutes at 350°F.
- In the microwave: Warm Leftovers Irish Soda Bread for 20 seconds on medium heat.
- On the stove: Reheat Leftovers Irish Soda Bread sliced on a skillet for 2 minutes.
- In the air-fryer: Leftovers Irish Soda Bread slices in the air-fryer at for 5 minutes at 350°F.
FAQ’S
How Do I Know When The Bread Is Done?
You’ll know the Irish Soda Bread is done when it’s deep golden brown and a wooden skewer inserted into the middle comes out clean.
Why Don’t You Knead Soda Bread?
Soda bread doesn’t require kneading because it doesn’t rely on yeast for rising the reaction between the buttermilk and baking soda creates the leavening, so kneading isn’t necessary to develop gluten.
Can I Make The Bread Without Caraway Seeds?
Yes, you can make Irish Soda Bread without caraway seeds if you prefer simply omit them from the recipe, and the bread will still turn out delicious with a slightly different flavor profile.
Why Does Irish Soda Bread Fall Apart?
Irish Soda Bread can fall apart if it’s overmixed, causing the gluten to become tough. To prevent this, mix the ingredients until just combined, and handle the dough gently to maintain its delicate texture.
More Martha Stewart Recipe:
- Martha Stewart Snickerdoodle Recipe
- Martha Stewart Polish Babka Recipe
- Martha Stewart Apple Crumble Pie Recipe
Martha Stewart Irish Soda Bread Nutrition Facts:
- Calories: 190
- Calories from Fat: 25
- Total Fat: 3g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 25mg
- Sodium: 270mg
- Total Carbohydrates: 37g
- Dietary Fiber: 0.5g
- Sugars: 17g
- Protein: 5g
Martha Stewart Irish Soda Bread Recipe
Description
Experience the rich flavors of traditional Irish Soda Bread through Martha Stewart’s straightforward recipe. Blend all-purpose flour, sugar, salt, baking powder, and caraway seeds for a 70-minute baking adventure at 350°F.
Ingredients
Instructions
- Warm the oven up to 350 degrees. Prepare a baking sheet by lining it with parchment paper.
- Combine the flour, sugar, salt, baking powder, and caraway seeds in a big bowl and mix them together using a whisk.
- Cut in the butter with a pastry cutter or two knives set up like scissors until the mixture feels like coarse meal. Using a spoon, spread the raisins out evenly.
- Mix the egg, baking soda, and buttermilk in a small bowl with a whisk until everything is well mixed.
- Add the buttermilk mixture all at once to the flour and butter mixture. Use a fork to mix the ingredients together until all the liquid is absorbed and the dough starts to stick together.
- It should be rough like cookie dough. With your hands, form the dough into an 8-inch-diameter round loaf that looks like a dome. Remove the loaf from the bowl and place it on the baking sheet that has been prepared.
- Combine the egg yolk and cream in a small bowl. Apply the egg wash to the loaf using a pastry brush.
- Cut a cross into the top of the loaf about half an inch deep with a sharp knife or razor.
- Put the dish in the oven. It will take about 70 minutes of baking, turning the pan every half hour, until it is deep golden brown and a wooden skewer stuck in the middle comes out clean. Once the bread is done, take it out of the oven and place it on a wire rack to cool.
Notes
- Buttery Bliss: Ensure the butter is cold for a flaky texture.
Uniform Raisin Spread: Spread the raisins out evenly to get a good mix of sweetness.
Cross-Cutting Technique: Cut a cross very carefully to help the baking go more evenly.
Mid-Baking Turn: Every 30 minutes, turn the pan so that the color stays the same.
