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A high-altitude adapted Irish soda bread recipe, featuring dried apricots and nutmeg, using buttermilk and baking soda for leavening with cold butter to create flaky, tender bread that rises well above 5,000 feet.

Ingredients

Scale
  • 5 cups all-purpose flour (King Arthur recommended)
  • 2 tablespoons sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons cold butter, cut into 1/2-inch cubes
  • 3/4 cup dried apricots, chopped into 1/4-inch pieces
  • 2 1/4 cups buttermilk, thick (e.g. Knudsen brand)
  • 1 large egg, at room temperature (around 70°F)

Instructions

  1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. Dice dried apricots into 1/4-inch pieces.
  3. Cut cold butter into 1/2-inch cubes and keep chilled.
  4. Allow the egg to reach room temperature.
  5. In a large bowl, sift together flour, sugar, baking soda, salt, and ground nutmeg until evenly combined.
  6. Add the cold butter cubes to the dry mixture and cut in using a pastry cutter, two knives, or fingertips until the mixture resembles coarse crumbs or sandy bits. Keep the butter cold; chill the bowl if needed.
  7. In a separate bowl or cup, whisk together the buttermilk and room-temperature egg until fully combined.
  8. Pour the buttermilk-egg mixture and chopped apricots into the flour-butter mixture.
  9. Gently fold with a wooden spoon or clean hands just until the dough holds together with some dry flour streaks visible. Avoid overmixing to maintain tenderness.
  10. Turn the dough out onto the parchment-lined baking sheet. Using floured hands, shape it gently into a round loaf about 7 to 8 inches in diameter. Do not overwork the dough.
  11. Score a deep X about 1/4 inch deep into the top of the loaf with a sharp knife to help it rise evenly and vent steam.
  12. Bake in the preheated oven for 45 to 55 minutes. Begin checking at 45 minutes for an internal temperature of 195°F and a golden brown crust. The bread should sound hollow when tapped on the bottom.
  13. Remove from oven and cool on the baking sheet for 30 to 45 minutes before slicing to allow the crumb to set and prevent gumminess.
  14. Serve at room temperature with butter, jam, or honey.

Notes

Use all-purpose flour for best results; up to 1 cup replacement with whole wheat flour is possible but results in denser texture., If no buttermilk is available, make a substitute by mixing 2 tablespoons lemon juice or white vinegar into 2 cups regular milk and let it sit for 5 minutes to thicken., Substitutes for dried apricots include raisins, dried cranberries, currants, or chopped dates, or a mix of dried fruits., Cold butter is essential to create flaky, tender pockets in the bread. Margarine or shortening can be used but flavor and texture are best with butter., Avoid overmixing the dough to prevent toughness., Check internal temperature with a thermometer to avoid overbaking, especially important at high altitude., Scoring the loaf helps with oven spring and texture., Cool loaf fully before slicing to maintain structure and crumb texture., Store wrapped at room temperature for up to 4 days; crust will soften but interior remains moist., Freeze fully cooled bread wrapped in plastic and foil for up to 3 months; thaw at room temperature or in fridge, then warm or toast before serving.

Nutrition

Find it online: https://cozyovenkitchen.com/authentic-high-altitude-irish-soda-bread-rubinarecipes/