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Spotted Dog (Irish Soda Bread w/ Raisins)

Spotted Dog (Irish Soda Bread w/ Raisins)
Spotted Dog (Irish Soda Bread w/ Raisins)
Okay, so there are certain dishes or recipes that I only find myself eating or making during a certain time of year. I'm not talking about things that rely on seasonal produce, either—more like the stuffing and whole turkey that I only make around Thanksgiving and the corned beef and soda bread that I only make around St. Paddy's Day.

I mean, all of those things are totally the kind of foods that can (and should) be enjoyed year round. I suppose it's just a mindset, or who knows, maybe they taste better since I look forward to them. Either way, I need to adjust my thinking when it comes to soda bread, because it's just too darn quick, easy, and delicious to only enjoy one month of the year.
Spotted Dog (Irish Soda Bread w/ Raisins)
Today I'm sharing a loaf of soda bread studded with raisins and currants, which earns it the name Spotted Dog. Not all of the soda bread that I've tried contains eggs, but I think after trying this version, adapted from Rachel Allen, that I will be sure to include them from now on. The eggs give it a nice lift and help keep it from crumbling so much.

So, while you should definitely make a loaf pronto to enjoy on St. Patrick's Day, be sure to make one a few more times between now and next March, as well!
Spotted Dog (Irish Soda Bread w/ Raisins)
And if you think this Spotted Dog sounds good, here are a few more delicious Irish bread recipes you might like: 

yield: 1 loafprint recipe

Spotted Dog (Irish Soda Bread w/ Raisins)

prep time: 10 MINScook time: 40 MINStotal time: 50 mins
A rich white soda bread studded with raisins and currants.

INGREDIENTS:

  • 450 g (3 2/3 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon granulated sugar
  • 2/3 cup golden raisins, raisins, dried currants, or a mixture
  • 1 large egg
  • 1 2/3 cups buttermilk

INSTRUCTIONS:

  1. Preheat oven to 425° F. Line a baking sheet with parchment paper and lightly dust it with flour.
  2. Sift the flour, baking soda, and salt into a large mixing bowl, then stir in the sugar and dried fruit. Make a well in the center.
  3. In a separate small bowl, beat the egg and buttermilk together. Pour the majority of the liquid mixture into the well, holding back about 1/4 cup. Use a large fork to stir everything until the mixture starts to come together, then use your hand to incorporate the remaining flour, dribbling in a little more of the liquid mixture as needed, until you have a soft, but not wet and sticky dough (and don't overknead, or your bread will be tough). Discard any remaining liquid.
  4. Gather the dough into a ball and set in the center of the prepared baking sheet. Lightly dust the dough and your hands with flour, then pat it into a round that is about 2 1/2-inches thick. It will look smaller than you think it should, but it will spread. Dust a serrated knife with flour and cut a deep cross in it, from one side of the loaf to the other.
  5. slashed dough
  6. Slide into hot oven and bake for 10 minutes. Reduce heat to 400° F and bake for 30 minutes longer, until it's golden and sounds hollow when tapped on the bottom.
  7. Transfer to a wire rack to cool before cutting into thick slices to serve. Delicious as-is, or slathered in soft, salted butter or jam.
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