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Irish Soda Bread with Herbs




Source of Recipe


southernfood.com






List of Ingredients



• 4 cups bread flour
  
• 1 tablespoon fresh chopped dill, or 1 teaspoon dried dillweed
  
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried leaf tarragon
  
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried leaf thyme
  
• 3 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1/2 teaspoon baking soda
  
• 1 1/2 cups buttermilk
  
• 1/4 cup vegetable oil
  
• 1 egg yolk
  
• 1 tablespoon water
  






Instructions



1. Preheat the oven to 325°.
   
2. In mixing bowl, combine 4 cups flour, the chopped herbs, baking powder, salt, and baking soda. Mix on low speed of electric mixer with paddle attachment for 2 minutes.
   
3. Whisk together the buttermilk and vegetable oil in a stainless steel bowl.
   
4. Gradually add the buttermilk mixture to the combined dry ingredients while mixing on low speed and continue to mix until the dough forms a ball, about 30 seconds. Scrape the dough away from the paddle and turn the dough ball over. Mix on low speed for about 30 seconds longer.
   
5. Transfer the dough ball to a floured surface and knead until smooth, about 2 minutes. Form the dough into a round loaf, pinching and twisting the bottom a bit to make the loaf taller. Place the loaf, pinched side down, on a baking sheet lined with parchment paper or a nonstick silicone liner.
   
   
   
6. Whisk the egg yolk with 1 tablespoon water, then lightly brush the mixture over the top of the loaf. Score the loaf by cutting a 1/4-inch deep "X" into the top.
   
7. Bake the loaf in the preheated 325° oven for 50 to 55 minutes. The bread is done when a hollow sound is heard when the bottom is tapped with your finger. Allow the bread to cool to room temperature before slicing.