📝 About This Recipe
Transport your kitchen to the rugged coast of Ireland with this rustic, crusty, and deeply comforting loaf. This authentic recipe relies on the chemical reaction between tangy buttermilk and baking soda to create a magnificent rise without a grain of yeast. With its signature cross cut deep into the dough to 'let the fairies out,' this bread offers a tender crumb and a golden, crunchy crust that is the hallmark of a true Saint Patrick's Day celebration.
🥗 Ingredients
Dry Ingredients
- 4 cups All-purpose flour (plus extra for dusting the work surface)
- 1 tablespoon Granulated sugar (optional, for a hint of sweetness)
- 1 teaspoon Baking soda (ensure it is fresh for maximum lift)
- 1 teaspoon Fine sea salt
- 4 tablespoons Cold unsalted butter (cut into small cubes)
Wet Ingredients
- 1 3/4 cups Full-fat buttermilk (cold from the refrigerator)
- 1 Large egg (lightly beaten)
Optional Add-ins
- 1/2 cup Dried currants or raisins (for a 'Spotted Dog' variation)
- 1 tablespoon Caraway seeds (for traditional savory flavor)
- 1 tablespoon Melted butter (for brushing the crust after baking)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven and lightly grease a large baking sheet or line it with parchment paper.
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2
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until thoroughly combined and aerated.
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3
Add the cold, cubed butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
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4
If you are using currants, raisins, or caraway seeds, toss them into the dry mixture now so they are evenly distributed.
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5
In a separate small bowl, whisk the lightly beaten egg into the cold buttermilk until well blended.
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6
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a wooden spoon or a sturdy spatula, stir gently from the center outward until a shaggy, sticky dough begins to form.
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7
Turn the dough out onto a generously floured work surface. With floured hands, gently knead the dough only 4 to 5 times—just enough to help it hold together. Do not overwork the dough, or the bread will be tough.
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8
Shape the dough into a round loaf about 7 inches in diameter and roughly 2 inches thick. Transfer the loaf to your prepared baking sheet.
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9
Using a very sharp serrated knife dipped in flour, cut a deep 'X' into the top of the loaf, about 1 inch deep. This allows the heat to penetrate the thickest part of the bread and helps it expand.
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10
Bake for 45 to 50 minutes. The bread is done when the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
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11
Remove the bread from the oven. For a softer crust, brush the top immediately with melted butter and wrap the loaf in a clean kitchen towel while it cools.
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12
Transfer to a wire rack and allow the bread to cool for at least 30 minutes before slicing. Cutting too early can result in a gummy interior.
💡 Chef's Tips
Do not over-knead the dough; handle it as little as possible to ensure a tender, cake-like crumb. If you don't have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 3/4 cups of milk and letting it sit for 10 minutes. Check the bread at the 35-minute mark; if it is browning too quickly, tent it loosely with aluminum foil. Use a cast-iron skillet instead of a baking sheet for an even crispier, more traditional bottom crust. Always measure your flour using the 'spoon and level' method to avoid adding too much, which leads to dry bread.
🍽️ Serving Suggestions
Serve warm with thick slabs of salted Irish butter and a drizzle of local honey. Pair with a hearty bowl of traditional Irish lamb stew or Guinness beef stew. Toast leftovers the next morning and serve with orange marmalade or blackberry jam. Enjoy a slice alongside a hot cup of Irish breakfast tea or a pint of stout. Use thick slices to make a sophisticated grilled cheese sandwich with sharp white cheddar.