Today, I run the risk of being predictable. Being half Irish, and with a last name of McDonough, how could I not share a Irish Soda Bread recipe?
This one contains currants, which to The Society for the Preservation of Irish Soda Bread would technically make it a tea cake, not a bona fide soda bread. Yes, there really is a “Society for the Preservation of Soda Bread”.
They would argue that traditional Irish Soda Bread contains only flour, baking soda, salt and buttermilk, any else is sacrilegious.
I carved a cruciform, a big X in the top of the loaf before baking. The lore is that it helps to ward off the devil, and protect your household.
I am hoping it will make up for the currants.
- 1 cup currants or raisins
- 2 cups gluten free flour
- 2 Tbs sugar
- 1 tsp baking soda
- 1 tsp zanthan gum
- 3/4 tsp salt
- 3/4 tsp cream of tartar
- 5 Tbs unsalted butter, divided 3 Tbs cold 2 Tbs melted
- 1 egg
- 1/2 cup buttermilk
- zest of 1/2 lemon
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper.
In a small saucepan add 2 cups of water, bring to boil add currants/raisins and let sit 3-4 mins.
Drain and set aside to cool.
In large mixing bowl add flour, salt, baking soda, cream of tartar and sugar.
Add the 3 Tbs of cold butter and cut in with pastry knife or two knives until it resembles a fine meal.
Create a well in center of bowl, add egg, buttermilk, raisins and lemon.
Mix together until just incorporated.
Pour out onto baking sheet and form into a round loaf with your hands.
Cut a X on the top of the load approx. 1" deep.
Slide into the oven and bake 45 - 50 mins.
Remove and brush with reserved 2 tbs of butter melted.