Golden Raisin-Fennel Semolina Soda Bread

March 19, 2015
Brunch, Breakfast, Winter, Fall, Holiday, B-Team Recipes

Watch Stephanie's video to see how to make this dreamy Irish Soda Bread

Yields: 1 loaf

2¾ cups AP flour
¾ cup cake flour
½ cup semolina flour
1½ teaspoons baking soda
1½ teaspoons cream of tartar
1/8 teaspoon fine sea salt
2 tablespoons pure cane sugar
3 tablespoons very cold butter, cut into small pieces
1 tablespoon roasted, salted fennel seeds
¾ cup golden raisins, soaked in hot water for 30 minutes, drained and dried on paper towels
2 teaspoons finely grated orange zest
1½ cups very cold buttermilk
2 tablespoons unsalted butter, melted

1. Preheat oven to 375 degrees F. Sift the flours, baking soda, cream of tartar and salt into a large bowl and stir in the sugar. Cut the butter into the flour until it resembles coarse meal. Stir in the fennel seeds and raisins.

2. Stir the orange zest into the buttermilk, add the buttermilk to the flour, and mix with a fork until the dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened. (The dough will still be scrappy and uneven.)

3. Form the dough into a round about 6 inches in diameter and place in a cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and a skewer comes out clean when inserted into the center of the loaf, about 40 to 45 minutes. Remove from oven and brush with the melted butter. Cool for at least 30 minutes before slicing. Serve slightly warm or at room temperature.

Want more Irish bread in your life? Check out Christine's Irish Brown Bread