American Irish Soda Bread is a rich, tender quick bread that perfectly balances the tang of buttermilk with the sweetness of raisins. By using cold butter and a minimal-handling technique, you can ensure a crumb that is light and scone-like, rather than dense and tough.
The Loaf Architecture
- The Flour Base: 4 cups all-purpose flour.
- The Catalyst: 1.75 cups buttermilk and 1 tsp baking soda.
- The Tenderizer: 1/2 cup cold, cubed butter and 1 egg.
- The Flavor: 1/2 cup sugar, 1.5 cups raisins, and 1 tbsp caraway seeds.
Step-by-Step Instructions
1. The Lipid Barrier
Cut cold butter into the flour and sugar until the mixture resembles coarse meal. This process limits gluten formation, which is the secret to a tender soda bread. Unlike yeast breads, we want to avoid elasticity here so the chemical leavening can lift the dough easily.
2. The Chemical Lift
Combine the buttermilk and egg, then fold into the dry ingredients. Stir only until a shaggy dough forms. Over-mixing at this stage will deplete the carbon dioxide bubbles created by the baking soda and buttermilk reaction, leading to a heavy loaf.
3. Scoring and The Bake
Shape into a round and score a deep “X” into the top. This allows for even expansion and ensures the center of the dense loaf cooks through. Bake at 375°F (190°C) for 45-55 minutes. Wrap the hot loaf in a towel after baking to soften the crust for easier slicing.