ʻUlu Flour Irish Soda Bread
Mar 16, 2021
ʻUlu Flour Irish Soda Bread
8-10
10 minutes
50-60 minutes
Main, Pupu
An Irish soda bread recipe using breadfruit flour, a perfect way to celebrate St. Patrick's Day in Hawaiʻi! Make it your own with dried fruit or savory herbs.
Ingredients
1¼ cups ʻulu flour
3 cups All-Purpose flour (or your favorite gluten-free bread mix)
5 tbsp unsalted butter, cold and cubed*
1 large egg
3 tbsp granulated sugar
1 tsp baking soda
1 tsp salt
1¾ cups buttermilk*
1 ¼ cups rasins (optional)
Directions
Preheat oven to 400°F (204°C). Use a seasoned 10-12 inch cast iron skillet. Set aside.
Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins (optional). Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 50-60 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
