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Rosemary Orange Irish Soda Bread from The Faux Martha

Rosemary Orange Irish Soda Bread


  • Prep Time: 10 min.
  • Cook Time: 45 min.
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

Description

A slightly non-traditional, lightly sweetened, Rosemary Orange Irish Soda Bread. Its crust, craggy crust lends a soft, scone-like interior. If this is wrong, I don’t want to be right.


Ingredients

Scale

WET

1/2 c. buttermilk (Kalona Buttermilk is my favorite)
1 large egg, cold
1 tbsp. orange zest (about 1 orange)

DRY

2 c. unbleached all-purpose flour, plus more for shaping
1/4 c. pure cane sugar
1 tbsp. fresh rosemary, roughly chopped (see storage tip below)
1/2 tsp. baking soda
1/2 tsp. kosher salt
3 tbsp. unsalted butter, cold
heaping 1/4 c. dried currants


Instructions

  1. Preheat the oven to 375°F, and line a baking sheet with parchment paper or a Silpat. Set aside. 
  2. Combine the wet ingredients in a liquid measuring cup and whisk together.
  3. In a large bowl, prepare the dry ingredients. Whisk together the flour, sugar, rosemary, baking soda, and salt. Cut the butter into thin shreds and combine into the flour mixture either with a pastry knife or by rubbing the butter into the flour until it resembles a coarse, crumbly meal.
  4. Pour in the wet ingredients, and stir together with a fork. Once it’s nearly combined, stir in the currants. Turn the dough out onto a lightly floured surface, also flouring your hands as a barrier to the dough. Press dough out, cut in half, and stack a couple times until all the little bits are incorporated. 
  5. Shape the dough into a round, about 5″ wide and 3″ tall, patting the exterior with a very light coat of flour. Place on the prepared baking sheet. Cut an X in the middle, about 1/2″ deep. Bake for about 45-50 minutes, tenting with foil at the 35-40 minute mark to prevent over browning. Loaf is ready once golden, a tooth pick comes out clean from the center, and a knock to the bottom is hollow. Remove from oven. 
  6. Allow to cool until warm before serving, about 20-30 minutes. Best served same day. Leftover bread can be thinly sliced, toasted at 400°F for 5 minutes on each side, and turned into crackers. 

Notes

If your dough is too dry, add a splash of buttermilk to bring together. Too wet? Add flour.

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