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