Raisin Soda Bread By Chef Raphael
Making Cooking Easy: The Best Of Chef Raphael
This week it’s time to try Chef Raphael’s Raisin Soda Bread. It’s a fairly quick recipe made without yeast and is dense yet soft with a crusty finish! As always you won’t be disappointed with this amazing recipe by our amazing chef!
Chef Raphael – Bringing The Culinary Experience To Your Home
RAISIN SODA BREAD
RAISIN SODA BREAD RECIPE
INGREDIENTS
3 cups (390 grams) all-purpose flour
2 – 4 tablespoons (25 – 50 grams) white sugar
1 teaspoon (5 grams) baking soda
1 teaspoon (5 grams) salt
4 tablespoons (55 grams) cold unsalted butter/Margarine (place in the fridge)
1 ⅓ – 1 ½ cups (320 – 360 ml) cold buttermilk
½ cup (80 grams) dark raisins (optional)
METHOD
STEP 1
In a suitable bowl, mix the flour, sugar, salt, margarine/butter and baking soda.
STEP 2
Using your fingers mix the ingredients while crumbling the cold margarine to look like bread crumbs. Work fast as we don’t want the margarine/butter to melt.
STEP 3
Add the buttermilk and mix into the flour mixture, stir and form a soft dough. When adding the buttermilk, don’t add all of it at the same time, until it’s soft and moist. If you have the raisins, you can add them at this stage and mix into the dough.
STEP 4
Transfer to a lightly floured surface and gently knead the dough into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick.
STEP 5
Place the round dough on your prepared baking sheet and then, with a sharp knife or clean kitchen scissors, cut a 1/4 inch deep “X” across the top of the bread.
STEP 6
Bake in a preheated oven(180ºC) for 40-50min or until it’s nicely browned and a toothpick inserted into the centre of the bread comes out clean.
Note: You can also test that it is fully baked by tapping the bottom of the bread – it should sound hollow. Remove from the oven.
This bread is wonderful when served warm with butter and jam. It also makes great toast.
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