Brian Brophy's Airy Irish Soda Bread
This delightful Irish Soda Bread recipe, lovingly shared by my friend Brian Brophy, captures the essence of traditional Irish baking while ensuring a light and airy texture, thanks to tips from the acclaimed Mean Chef. Perfectly suited for any occasion, this bread features a subtle sweetness and is enhanced by the optional hints of raisins and caraway seeds. Serve it warm with butter and jam for a comforting experience that embodies the heart of Irish hospitality.
10
Servings
240
Calories
9
Ingredients
Ingredients
Flour
4 cups (unsifted)
Sugar
1/2 cup
Baking Powder
2 teaspoons
Baking Soda
1/4 teaspoon
Buttermilk
1 1/2 cups
Eggs
2 (beaten)
Butter
4 ounces (cut into 1/2 inch pieces and kept refrigerated)
Raisins
1/2 lb (optional)
Caraway Seed
1 teaspoon (optional)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the unsifted flour, sugar, baking powder, and baking soda thoroughly.
3
Using your hands or a wire whisk, gently toss the dry mixture to incorporate air and achieve a light texture.
4
Transfer the dry ingredients and the cold butter pieces to a food processor. Pulse a few times until the butter is the size of peas, then return the mixture to the bowl.
5
If using, fold in the raisins and/or caraway seeds into the dry mixture.
6
In a separate bowl, beat the eggs thoroughly, then add the buttermilk and mix well.
7
Gradually pour the egg mixture into the dry ingredients, mixing gently with a spoon or spatula, being careful not to overmix.
8
The dough should feel heavy yet not overly wet. If it seems too dry, add a little extra buttermilk to reach the desired consistency.
9
Dust your hands with flour and gently shape the dough into a round ball.
10
Place the shaped dough into a greased 9-inch round pan, ensuring it’s evenly positioned.
11
Lightly dust the top of the dough with flour to prevent burning.
12
Using a sharp knife, cut a deep cross into the surface of the dough. This traditional cut helps the bread rise evenly and prevents cracking.
13
Bake in the preheated oven for approximately one hour, or until the bread is golden brown and the center has a firm texture.
14
Once baked, remove from the oven and let cool on a wire rack. Serve warm with butter and jam for a delightful taste experience.
Nutrition Information
9.8g
Fat
33.8g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Brian Brophy's Airy Irish Soda Bread?
It is a traditional Irish baking recipe that yields a light and airy bread, featuring a subtle sweetness and optional raisins and caraway seeds.
Who provided the tips for achieving a light and airy texture in this recipe?
The light and airy texture is achieved thanks to tips from the acclaimed Mean Chef.
What is the recommended oven temperature for baking this soda bread?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How much flour is required for this recipe?
The recipe calls for 4 cups of unsifted flour.
How much sugar is added to the dough?
You should use 1/2 cup of sugar.
What leavening agents are used in the bread?
The recipe uses 2 teaspoons of baking powder and 1/4 teaspoon of baking soda.
How much buttermilk is needed for the recipe?
You will need 1 1/2 cups of buttermilk.
How many eggs are included in the dough?
The recipe requires 2 beaten eggs.
What is the specific preparation for the butter?
Use 4 ounces of butter, cut into 1/2 inch pieces and kept refrigerated until use.
Are raisins required for this Irish Soda Bread?
No, the 1/2 lb of raisins is optional.
Is caraway seed a mandatory ingredient?
No, 1 teaspoon of caraway seed is an optional addition.
Why should you whisk the dry ingredients?
Gently tossing the dry mixture with a whisk helps incorporate air to achieve a lighter texture.
What is the purpose of using a food processor with the butter?
The food processor is used to pulse the cold butter into the flour until the butter pieces are the size of peas.
How should you combine the egg mixture with the dry ingredients?
Gradually pour the egg and buttermilk mixture into the dry ingredients, mixing gently with a spoon or spatula to avoid overmixing.
What should the consistency of the dough be?
The dough should feel heavy but not overly wet.
What should I do if the dough feels too dry?
If the dough is too dry, you can add a little extra buttermilk until it reaches the desired consistency.
How do you shape the soda bread dough?
Dust your hands with flour and gently shape the dough into a round ball.
What size pan is recommended for baking?
A greased 9-inch round pan should be used.
Why do you dust the top of the dough with flour before baking?
A light dusting of flour on top helps prevent the bread from burning.
Why is a deep cross cut into the surface of the dough?
The traditional cross cut helps the bread rise evenly and prevents the surface from cracking.
How long does the bread need to bake?
The bread should bake for approximately one hour until golden brown.
How can you tell when the soda bread is finished baking?
The bread is done when it is golden brown and the center has a firm texture.
What is the best way to serve this bread?
It is best served warm with butter and jam.
How many servings does this recipe yield?
This recipe makes 10 servings.
How many calories are in one serving of this bread?
There are 240 calories per serving.
What is the fat content per serving?
Each serving contains 9.8g of fat.
How many carbohydrates are in a single serving?
There are 33.8g of carbohydrates per serving.
How much protein is provided per serving?
Each serving provides 3.1g of protein.
What tags are associated with this recipe?
Tags include irish soda bread, quick breads, brian brophy, traditional irish, and comfort food.
Where should the bread cool after baking?
Once removed from the oven, the bread should cool on a wire rack.