Irish Soda Bread

March 13, 2017
Irish Soda Bread | WGBH | CRAVING BOSTON
3 cups all-purpose flour (15 ounces)
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons unsalted butter, cut into small pieces
1/2 cup dried currants
2 tablespoons caraway seeds
1 3/4 cups buttermilk

Preheat oven to 375 degrees. Line an 8-inch oven-safe skillet with a large piece of parchment paper, which will overhang the sides and act as a sling for removing the bread from the skillet. Grease paper with butter or non-stick spray.

Whisk together flour, salt, baking soda and baking powder in a large bowl. Work in the butter with your fingers until no large pieces of butter remain. Stir in currants and caraway seeds, and make a well in center of mixutre. 

Add buttermilk and combine thoroughy with a wooden spoon or rubber spatula until no dry flour remains, but don't overmix. Spread dough onto grased parchment in skillet and smooth top. Run a sharp knife under warm water and cut a 1/4-inch deep X in the top of the dough.

Bake until top is evenly browned, 40 to 50 minutes, rotating halfway through baking. Carefully remove skillet from oven, leaving an oven mit or dish towel draped over hot handle. Immediately remove bread from skillet using parchment paper sling and transfer to wire rack to cool. Allow to cool for at least 20 minutes. Serve slightly warm or at room temperature.