Irish Soda Bread from Grand Central Bakery
A favorite recipe from a favorite new cookbook that was a gift from a favorite friend puts this Irish Soda Bread with currants, caraway seeds and orange zest at the top of my heap.
In the past, I have sung the praises of Grand Central Bakery. When I visit my best pal in Portland, Oregon I always find myself at the bakery ordering a cup fragrant, locally roasted coffee and about 10 other treats from the menu. For Christmas, my bestie proved that she knows me well by gifting me the Grand Central Bakery’s new cookbook. Since their bakeries are only on the West Coast, I can now get a little fix of Grand Central goodies in my own Chicago kitchen.
I am always suspicious about restaurants that are willing to print all their recipes and give away their secrets. Did they leave just one ingredient out? Did they skip an essential step to ensure we can’t COMPLETELY replicate their yumminess? Or do they count on the fact that we just prefer them doing the work and enjoying the experience enough to continue buying their treats?
In the case of this Irish Soda Bread, Grand Central seems to not only have given us the true recipe but also pages of hints, tips and tricks on baking and ingredients so we can make them just right. Thank you Grand Central! I will still sit at your long, wooden table and eat YOUR Irish Soda Bread whenever I find myself in Portland. But until then… I will be smiling ear to ear that I have a little taste of you in Chicago.
These are best eaten the day you make them so give a few to neighbors or co-workers. Your unexpected good deed will surely lift their spirits.
Irish Soda Bread from Grand Central Bakery
Makes 8 large pieces.
4 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/4 teaspoons caraway seeds
1 1/2 tablespoons finely chopped orange zest
3/4 cup currants
3/4 cup cold, unsalted butter
1 cup plus 2 tablespoons buttermilk
Egg wash
Preheat the oven to 350F. Line a baking sheet with parchment paper. Measure the flour, sugar, baking powder, baking soda and salt into a bowl with high sides or the bowl of stand mixer and whisk to combine. Stir in the caraway seeds, orange zest and currents.
Dice the butter into 1/2 inch cubes. Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into dry ingredients until the texture becomes mealy. If you want to finish baking the soda bread the next day, cover the bowl with plastic wrap and chill overnight; otherwise proceed with the recipe.
Add 3/4 cup of the buttermilk at once, mixing just until the dough comes together, 30-35 seconds. Scrape the bottom and sides to incorporate dry ingredients, then stir in enough buttermilk to bring the dough together. You may have buttermilk leftover.
Turn the dough out onto a lightly floured surface and divide it into 2 chunks. Gently shape the chunks into domed disks and score each one into quarters. Place on the prepared pan and brush liberally with egg wash (1 egg, 1 tablespoon water, pinch of salt whisked all together).
Bake for 30-35 minutes rotating the pan halfway through the baking time. The soda bread should be shiny and golden brown. To serve, cut or pull the disks apart where they were scored.
Yum! My best friend also lives in Portland, and I wish I’d known to go there! Next time, for sure.
Thanks for focusing on this terrific cookbook! I work across the street from a Grand Central Bakery, so I know the fare all too well. I’ve tried a few recipes from their book. I followed all of their helpful tips and the results are truly spot-on. I can’t believe that they are giving us their recipes, but I’m glad they did!
I am a huge fan of Irish soda bread. Thanks for trying and sharing this recipe! I’m thinking it will find a place on my table March 17th!
This may be a very good dessert to make,and a wonderful book but it is not Irish Soda Bread. Orange Zest?? Please!!! If you want to know about real Irish Soda Bread, go to http://www.sodabread.info
Ed, I know it isn’t the usual. I grew up as a kid eating the real stuff now and then too. But, since it wasn’t my recipe, kept the name as it read. Truly, these are more like a delicious scone.
It never occurred to me to add caraway seeds to my Irish soda breads. It sounds like a wonderful addition!
Yum! I’ve always added fennel but caraway seems like a pretty great addition. I’ll be making up a batch soon.
Gosh those look great! Never made iris soda bread. Looks like I might have to try it! Glad to find your blog.
Care, these look perfect! Just like the delicacies down the street. I wish I could try yours. (p.s. I like the term “bestie.”)
I LOVE THESE!!
Thank you so very very much for sharing the recipe :)
I made two batches tonight, both required much more buttermilk, but maybe that is because I used wheat flower (?). I added craisins to the second batch and they are delicious!!
Thanks for sharing this information all this are of extreme use.
Completely agree with your comments on this – thanks for taking the time to post.
Excellent ideas here, have emailed my mum so expect a big reply!!
Its lookiing really very great recipe and from grand central bakery, so it must be great.
My grandmother is Irish, and I can remember just how delicious this bread was, she used to make it from scratch.
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Its lookiing really very great recipe and from grand central bakery, so it must be great.
I don’t know the shop, but that was delicious, very similar to English scones I believe. Thank you~
Thanks for sharing this information all this are very interesting.
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I lost my irish soda bread recipe so I figured I would try this one. This was really good. I did not use the egg wash or the zest. I will use this recipe again. It was very easy.
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That is a huuuge amount of raising agents, I am scared the bitter taste would come through? Sounds amazing otherwise, can you reassure? :)
Hello Belinda. It is a lot! It is really called Irish soda bread because it gives it the unique flavor from the soda. Give it a try, I love it but may not be for everyone. Happy baking!