Rustic Irish Soda Bread with Beef Tallow
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Category
Snack
Author:
Golden Age Snacks
This isn't your average soda bread. By swapping standard butter for Golden Age beef tallow, we’ve created a loaf with an incredibly tender crumb and a subtle, savory depth that perfectly complements the sweetness of the raisins. This recipe relies on the classic reaction between buttermilk and baking soda for its lift, resulting in a dense yet soft "shaggy" dough that bakes into a beautiful golden crust. It’s a clean-ingredient staple that’s just as comfortable on a holiday table as it is slathered in salted butter for a simple afternoon snack.
Ingredients
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4 cups all-purpose flour
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1 tsp baking soda
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1 ¼ tsp kosher salt
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3 tbsp Golden Age Beef Tallow, room temperature or cold
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1 cup raisins
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1 ¾ cup buttermilk
Directions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined.
Add the beef tallow to the flour mixture. Using your fingers, work the tallow into the flour until the texture resembles coarse crumbles.
Stir in the raisins, then pour in the buttermilk. Mix gently until a soft, shaggy dough forms.
Turn the dough onto a lightly floured surface and gently knead just until it comes together into a ball. Shape it into a round loaf about 1 ½ to 2 inches thick on your baking sheet. Use a sharp knife to score a deep cross on the top.
Bake for 40 minutes, or until the loaf is golden brown and the bottom sounds hollow when tapped.
Let the bread rest for at least 15 minutes before slicing. This allows the internal steam to set the crumb for the perfect texture.
Recipe Note
The "cross" scored into the top isn't just tradition, it allows the center of the dense dough to cook through evenly while giving the bread its iconic rustic look.