ChezCindy: Mini Irish Soda Breads

 

Enjoy this mini update on traditional Irish Soda Bread, baked into 8 mini-individual loaves instead of one large loaf to share.  The mini loaves have more than one twist in that this recipe adds just a bit of sugar for a sweeter bread dough, and I added dried fruit which is not typical of the standard soda bread.  These mini loaves take on a resemblance in taste and texture to that of a scone.   I like to serve the mini loaves with creamy Irish salted butter.  Always delicious with a cup of tea.  

Mini Irish Soda Bread

3 tablespoons unsalted butter, cut into small cubes

1 1/4 cups all-purpose flour, additional for rolling out the dough

3/4 cup whole wheat flour

1/4 cup granulated sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

2/3 cup buttermilk, plus more for brushing

1 large egg

2/3 cup dried fruit, such as golden raisins, cranberries, and/or currants

Preheat the oven to 375 degrees.  Lightly grease a large, rimmed baking pan.  Set aside.

In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.  Using a pastry cutter or your fingers, work in the butter until the butter is mostly incorporated.  In a separate small bowl, whisk together the buttermilk and egg.  Add the buttermilk mixture to the dry mixture, stirring until mostly combined.  Stir in the dried fruit.  

Transfer the dough onto a lightly floured surface, briefly kneading the dough to evenly distribute the dried fruit.  Shape the dough into a 7-inch round disk, about 1-inch thick.  Cut the disk into 8 wedges.  Roll each wedge into a ball, placing each onto the prepared baking pan.  Using a sharp knife, cut an "X" into the top of each bread ball.  Brush the tops with a bit of buttermilk.  

Place the baking pan into the hot oven, baking for 20-25minutes until the breads are golden brown and firm to the touch.  Remove from the oven, cooling on the baking sheet for 8-10 minutes.  Serve warm from the oven or at room temperature.