Irish Soda Bread / Bundt

This is 2 c. of flour, in a cast iron pan

This recipe is from a book I picked up from a Little Free Library, The Cast Iron Skillet Cookbook by Sharon Kramis. I have modified it for a 10" skillet, using 2 cups of flour.

1 egg

1 c. buttermilk

2 c mixed flour (can include wheat germ, flax seed, etc)

1/2 t. baking soda 

1 t  baking powder 

4 oz butter, softened 

1/2 c raisins 

9/7, 2022 - New Yonim at ECP

1/4 c sugar

Pinch salt

Heat oven at 350.

Olive oil or butter a 10" cast iron skillet. 

In large bowl, mix flours, baking soda, baking powder, sugar, currants, and salt. To break up any lumps, I now use a small sieve instead of a sifter. Add soft butter and work it in.

In a smaller bowl, whisk eggs and buttermilk. Make a well in the flour, adding the butter (cut it into small pieces in winter when room temperature butter is colder) and the buttermilk/egg. Stir with a spoon until it comes together, incorporating the flour from the periphery.

Knead right in the bowl (really not much different than stirring) until it's a shaggy dough that holds together. It's quite sticky.

Place the dough in the skillet and spread into the pan. Score a large X, going the full depth, and separating the sections if possible. (This allows the baking to reach the center.) Take a knife and tap each quadrant to let the fairies out. (I saw that on YouTube!)

Bake about 32-35 minutes, covering with tin foil if it browns too quickly (the norm if you bake in the Breville). Test with a toothpick. 

Grandmother Kramis's Irish Soda Bread (3 cup recipe) from the cookbook

Grease/Flour a bundt pan (baker's spray) - my adaptation

1½ c. regular flour
1½ c. whole wheat flour (my change to the recipe) - a small portion can be wheat germ and flax seed
¾ t. baking soda
1½ t. baking powder
⅜ c. sugar (you could decrease this)
⅜ c. currants or ¾ c. raisins
Pinch salt
6 oz unsalted butter, melted 
2 eggs
1½ c. buttermilk (powdered works OK)

In large bowl, mix flours, baking soda, baking powder, sugar, currants, and salt. To break up any lumps, I now use a small sieve instead of a sifter.

In a smaller bowl, whisk eggs and buttermilk. Make a well in the flour, adding the butter and the buttermilk/egg. Stir with a spoon until it comes together, incorporating the flour from the periphery.

Knead right in the bowl (really not much different than stirring) until it's a shaggy dough that holds together. It's quite sticky.

Place the dough in the bundt pan. 

Bake about 32-35 minutes, covering with tin foil if it browns too quickly Test with a toothpick. 

Yum!

Here is an old version from the NYTimes that was posted on the Coronobake FB Group. It has no sugar or butter but more raisins:

Diane Casteel

2 C all purpose flour

1 1/2 t baking powder

1/4 t baking soda

1/4 t salt

1 t caraway seeds

1/2 C raisins

1 C buttermilk

Sift dry ingredients together. Add the rest. Knead on floured board for 5 min [or in the bowl]. Shape into rounded loaf. Cut an "X" in the top of the loaf, half an inch deep. Place on greased baking sheet. Preheat oven to 375°. After placing baking sheet with loaf in the oven, turn the oven down to 350°. Bake 45-50 minutes. Enjoy!