Soda Bread with Corned Beef
4 Cups all-purpose flour plus some for dusting
4 Tbsp room temperature butter (unsalted)
1 tsp salt
1 1/4 tsp baking soda
1 tsp caraway seeds
1 cup cooked corned beef chopped into raisin sized pieces
1 3/4 cup buttermilk
Preheat oven to 425 degrees.
Cut the butter into the flour using two knives or a pastry cutter until the butter is incorporated and the flour's consistency is like a meal. Mix in sald, baking soda, and caraway seeds. Add in corned beef.
Create a well in the middle of the flour mixture. Add in a lightly beaten egg and the buttermilk. Mix with a non-stick rubber spatula (way easier to clean than a wooden spoon!). Use floured hands to gently mix in unincorporated flour. Do not knead heavily.
Form the dough into a round loaf and place on a floured baking sheet. With a sharp knife, cut the dough about an inch and half deep in an "x" across the top. This helps the inside bake and also give the bread it's signature look.
Bake about 30-35 minutes until a toothpick inserted in the center comes out clean. If the crust looks like it is getting too dark, tent the loaf with foil.
Let cool about 10 minutes on the pan and then on a baking sheet. Serve warm, toasted, room temperature--it's all good. It doesn't keep very long, so plan on eating it all with a day or two.
|warm from the oven... quickly devoured|
If want raisins instead of corned beef, remove the corned beef and caraway and replace with one cup of raisins.