Irish-Yankee Soda Bread(Spotted Dog)
Yankee because of the sweet/tangy addition of dried cranberries and Soda because of the soda used........just kidding. This is called Soda bread because of the chemical reaction of baking soda with buttermilk. It gives you the perfect rise and density found in old world-style breads while the crispy browned exterior is ideal for breaking open to enjoy.
If you don't have buttermilk for this reaction, simply replace with 1 cup whole milk that has had 1 tablespoon lemon juice or vinegar added to it. Let it sit for at least 1/2 hour. My Dad used to let it sit overnight, and by morning. it was the clumpiest, most separated milk I had ever seen. BUT, it made the best bread I had ever tasted as well. A teaspoon of cream of tartar works as well as does substituting the same amount in plain yogurt.
For 1 Batch(es)
- Nonstick cooking spray
- 4 cup(s) flour, plus extra for kneading
- 2 tablespoon(s) sugar
- 1 tablespoon(s) baking soda
- 1 3/4 teaspoon(s) salt
- 4 tablespoon(s) butter or margarine
- 1 3/4 cup(s) buttermilk
- 3/4 cup(s) dried cranberries
- 2 teaspoon(s) caraway seeds, optional
Irish-Yankee Soda Bread(Spotted Dog) Directions
- Preheat oven to 375-degrees F and position oven rack to the upper portion of the oven. Grease a baking pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking soda and salt. Cut in butter with two knives, scissor fashion or use a fork. Add the buttermilk, egg, cranberries and caraway seeds, mixing well to form a dough. Turn out onto well floured work surface and knead for a minute or so, until smooth and elastic. Form into a round loaf, brush off excess flour. Place in middle of prepared pan and spray the top with nonstick cooking spray. Bake for 40-45 minutes, or until well browned all around. Remove from oven to cool slightly before tearing into.