This quick Irish soda bread recipe inspired by Martha Stewart includes a memorable combination of caraway seeds and raisins.
1 1/3 cups whole milk
1/3 cup apple-cider vinegar
3 cups all-purpose flour, plus some for the assembly
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup caraway seeds
1 cup raisins
2 1/2 teaspoons salt
1 cup unprocessed wheat bran
2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
Heat the oven to 350° F. Place the oven rack in the middle of the oven.
Line a shallow baking sheet with parchment paper.
Mix milk and vinegar in a small bowl. Let stand until thickened, about 5 minutes.
Whisk flour, baking powder, baking soda, caraway seeds, raisins, salt and wheat bran
together in a large bowl. Cut in unsalted butter with a pastry cutter or sift the flour mixture through your hands, breaking up the butter until all ingredients are well combined.
Pour in the milk and vinegar mixture. Stir and fold in all the flour bits at the bottom of the bowl.
Drop the dough on a lightly floured baking sheet lined with parchment. Pat and press
the dough into a round shape about 7 inches in diameter. Flip to cover with a light dusting of flour on both sides.
Cut the top of the loaf with a sharp knife about 3/4 inch deep into halves, quarters, eighths.
Bake for 30 minutes. Rotate the baking sheet. Bake for another 30 minutes or until loaf is golden brown. Test for doneness with a knife inserted in the center. If the knife comes out clean,
remove from head.
Cool on a wire rack.