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Kerry’s Irish Soda Bread
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The label says “McCormack’s Irish Bakery” with a shamrock, but the Irish soda bread sold at Atlanta area Whole Foods Markets is not churned out by any dough conglomerate. Each loaf is handmade by Kerry McCormack, a Marietta single mom who uses a neighboring restaurant’s kitchen to bake some 60 loaves at a time. Her bread goes from bowl to cookie sheet without ever seeing a mixer. That’s what makes it taste so good, she says.
-- Eileen Drennen
We tried this recipe with milk and buttermilk (the traditional liquid ingredient because it interacts with the baking soda to make the bread rise) and noticed very little difference in taste and texture. The reason: Baking powder contains baking soda and its own built-in acidifying agent, cream of tartar. So in this recipe, you can use whichever liquid you have on hand.
Hands on time: 20 minutes Total time: 1 hour and 30 minutes Serves: 16
Ingredients:
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4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 cup raisins
3 small eggs
3/4 cup milk or buttermilk
Instructions:
Preheat oven to 350 degrees. Lightly grease a baking sheet and set aside.
Into a large bowl, sift together the flour, sugar, baking powder and salt. Using 2 knives held together or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the raisins.
In a small bowl, beat the eggs and milk and pour over the dry ingredients. Stir lightly with a fork or large spoon until most of the dry ingredients are moistened, then stir the mixture with your hands. Almost squeeze the dough between your fingers. Mix until all ingredients are well-combined and the dough is a yellowish color. The texture will be pasty and sticky. If it feels too dry, you can add a bit more milk.
Separate the dough into 2 clumps. Shape into balls and place on the prepared cookie sheet, near opposite corners. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden brown.
Into a large bowl, sift together the flour, sugar, baking powder and salt. Using 2 knives held together or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the raisins.
In a small bowl, beat the eggs and milk and pour over the dry ingredients. Stir lightly with a fork or large spoon until most of the dry ingredients are moistened, then stir the mixture with your hands. Almost squeeze the dough between your fingers. Mix until all ingredients are well-combined and the dough is a yellowish color. The texture will be pasty and sticky. If it feels too dry, you can add a bit more milk.
Separate the dough into 2 clumps. Shape into balls and place on the prepared cookie sheet, near opposite corners. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean and the crust is golden brown.
Nutrition:
Per serving: 260 calories (percent of calories from fat, 25), 5 grams protein, 44 grams carbohydrates, 1 gram fiber, 7 grams fat (4 grams saturated), 56 milligrams cholesterol, 237 milligrams sodium.
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