Martha's Irish Soda Bread for Kevin
This traditional quick bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
- Total Time:
- Servings: 8
Photography: Bryan Gardner
Source: Martha Stewart Living, March 2016
- 1 1/3 cups whole milk
- 1/3 cup apple-cider vinegar
- 3 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons coarse salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 cup unprocessed wheat bran
- 1/4 cup caraway seeds
- 1 cup raisins (5 ounces)
Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.