ʻUlu Flour Irish Soda Bread
ʻUlu Flour Irish Soda Bread
Rated 5 stars by 1 users
Category
Appetizer/ Entrée
Servings
8-10
Prep Time
10 minutes
Cook Time
50-60 minutes
An Irish soda bread recipe using breadfruit flour, a perfect way to celebrate St. Patrickʻs Day in Hawaiʻi! Make it your own with dried fruit or savory herbs.
Author:Dana Shapiro adapted from Sallysbakingaddiction.com
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.
Recipe Note
Want more bread recipes using ʻulu flour? Try one of farmerʻs family recipes Swiss Style ʻUlu Bread or this ʻUlu Sourdough Bread recipe.
*If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best, though lower fat or nondairy milks work in a pinch. Add 1 tbsp of lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1¾ cups. Whisk together, then let sit for 5 minutes before using in the recipe.
[uc-recipe-ingredients title="Looking for Ingredients?" subtitle="Check out our online store which provides these and more" handle1="all-purpose-breadfruit-flour-baking-mix" handle2="breadfruit-flour-retail-pack" handle3="breadfruit-flour" shoplink="/collections/ourproducts"]
Leave a comment
Please note, comments must be approved before they are published