Irish soda bread √
Makes 2 loaves (24 slices).
Note: This is a version of white soda bread. If you use raisins, it becomes a Spotted Dog. From Kim Ode.
• 3 c. all-purpose flour
• 1 c. whole-wheat flour
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 1 c. raisins, optional
• 2 c. buttermilk, divided
Preheat oven to 425 degrees. Spray a baking sheet with cooking spray.
Combine flours, baking soda and salt, and whisk until well combined. Stir in raisins, if using, to coat them with flour.
Make a well in the center of the flour and add about 1½ cups buttermilk.
Stir quickly and thoroughly, adding more buttermilk as needed to make a moist dough.
Turn out onto a lightly floured surface and knead a few times until smooth. Divide in half and shape each piece into a round.
Place the round on a baking sheet and gently flatten it. Dust with flour. With a paring knife, cut an X across the top, about ½-inch deep.
Bake for 35 minutes, or until golden brown.
To test, tap the bottom of a loaf; if it sounds hollow, it’s done. If you hear a dull thump, return the loaf to the oven for another 5 minutes and check again. Cool on a wire rack.