In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf. That way, I was able to get more of the bumpy-textured crust in each bite.
Provided by Melissa Clark
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Lightly grease a large rimmed baking sheet.
- In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs. In a small bowl, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough. Stir in currants and caraway seeds.
- Turn dough out onto a lightly floured surface. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet. Using kitchen shears, snip a small "x" into the top of each bun. (You can also use a knife.) Brush tops with a little buttermilk, and dust lightly with flour.
- Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. Cool 10 minutes before serving.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 236 milligrams, Sugar 15 grams, TransFat 0 grams
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