Almost St. Patty's Day... Time for Irish Soda Bread. This one is particularly hearty, grainy and substantial, made with part whole wheat flour. Slathered with butter and honey, it's a decadent snack; as an accompaniment to soup, it completes a meal.
The recipe is from the March 2010 issue of Bon Appetit Magazine which I started receiving automatically when Gourmet stopped. BA has some great recipes, but I still miss Gourmet.
Mrs. O'Callaghan's Soda Bread
Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
1 teaspoon baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk
Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.
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