Ok, so it’s a little late for Irish Soda Bread, but it’s the thought that counts! Last year I tried making it 3 times and it never cooked through. I baked it for 30min longer than usually; it got really dark and I was afraid it would burn, but still was raw in the middle.
So here I am trying it again.
Traditional Irish soda bread was just made with soft wheat and wholemeal. Using pastry or cake flour with low gluten would have the closest texture, but all-purpose flour is fine. It’s recommended to mix it as little as possible, until the dry mix is hydrated. Hmm.. I used some whole wheat bread flour..
I added raisins and caraway seeds, which a lot of recipes have as an option. Also butter and egg. I guess it’s more like cake. I think the traditional Irish soda bread is only made with flour, salt, baking soda and soured milk.