Chef's Quick Tip: Irish Soda Bread

Chef Bob Langkammerer of Stew Leonard’s shows Tina Redwine how to make Irish Soda Bread. 
2.5 lb.  all-purpose flour
1 tablespoon baking powder
2/3 cup sugar
1 ¼ tsp salt
1/3 cup Stew Leonard’s unsalted butter, cubed, cold 
6 oz raisins or currants
1 teaspoon caraway seeds 
4 cups Stew Leonard’s Whole Milk 
Preheat oven to 400F
While the oven heats up, soak raisins or currants in milk
Sift together flour, baking powder, sugar and salt
Using your fingertips, gently rub the butter into the dry ingredients, until it is the consistency of cornmeal
Add raisins/currants, caraway seeds, milk, and blend until the dough forms a shaggy mass
Turn out the dough onto lightly floured surface and knead for about 20 seconds
Divide the dough into 4 loaves that are about 1 pound each
Dust top of each loaf with flour and cut an X into the top
Bake at 400F, until browned & baked through
Test for doneness with wooden skewer into thickest; the skewer should by dry without any crumbs clinging to it
Remove loaves and allow cooling before slicing
Chef Bob Langkammerer
Stew Leonard’s
100 Westport Ave, Norwalk, CT 06851
Phone: (203) 847-7214