Eggnog Irish Soda Bread

Eggnog Irish Soda Bread

AuthorJulie

4 cups all-purpose flour
2-4 Tbsp. sugar
1 tsp. baking soda
1 tsp. salt
1/4 cup butter, grated or cut into bits
1 cup currants or raisins
1 3/4 cups eggnog or buttermilk
1 large egg

1

Preheat the oven to 425?F.

2

In a large bowl, stir together the flour, sugar, baking soda and salt. Add the butter and blend it in with a pastry cutter, fork or your fingertips until it’s kind of rubbly, as if you were making pastry. Add the currants or raisins and toss to combine.

3

In a small bowl (or glass measuring cup), stir together the eggnog (or buttermilk) and egg with a fork. Add to the flour mixture and stir until you have a sticky dough; turn out onto a floured countertop and knead once or twice, then shape into a rough ball and place on a parchment-lined sheet or in a cast-iron skillet. Cut an X on the top with a sharp knife.

4

Bake for 45 minutes to an hour, until deep golden, springy to the touch, and the bottom of the loaf sounds hollow when tapped. (If it’s getting too dark, cover the loaf with a piece of foil while it’s in the oven.) Cool on a wire rack, then cut into wedges to serve while it’s still warm.

5

Serves 8-10.

Category

Ingredients

 4 cups all-purpose flour
 2-4 Tbsp. sugar
 1 tsp. baking soda
 1 tsp. salt
 1/4 cup butter, grated or cut into bits
 1 cup currants or raisins
 1 3/4 cups eggnog or buttermilk
 1 large egg

Directions

1

Preheat the oven to 425?F.

2

In a large bowl, stir together the flour, sugar, baking soda and salt. Add the butter and blend it in with a pastry cutter, fork or your fingertips until it’s kind of rubbly, as if you were making pastry. Add the currants or raisins and toss to combine.

3

In a small bowl (or glass measuring cup), stir together the eggnog (or buttermilk) and egg with a fork. Add to the flour mixture and stir until you have a sticky dough; turn out onto a floured countertop and knead once or twice, then shape into a rough ball and place on a parchment-lined sheet or in a cast-iron skillet. Cut an X on the top with a sharp knife.

4

Bake for 45 minutes to an hour, until deep golden, springy to the touch, and the bottom of the loaf sounds hollow when tapped. (If it’s getting too dark, cover the loaf with a piece of foil while it’s in the oven.) Cool on a wire rack, then cut into wedges to serve while it’s still warm.

5

Serves 8-10.

Eggnog Irish Soda Bread
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