Irish Soda Bread with Homemade Guinness Butter
Ingredients for the Bread:
- 4 cups all-purpose flour, plus extra for currants
- 4 tablespoons sugar
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2 inch dice
- 1¾ cups cold buttermilk, shaken
- 1 extra-large egg, lightly beaten
- 1 teaspoon grated orange zest
- 1 cup dried currants
Procedure for the Bread:
Preheat the oven to 375⁰F. Line a sheet pan.
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture.
Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.
Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
Cool on a baking rack. Serve warm or at room temperature.
Ingredients for the Butter:
- 2 cups heavy whipping cream
- 2 ounces Guinness Irish stout or similar
- 1 tablespoon honey
- celtic sea salt or any good salt
Procedure for the Butter:
Pour cream into the bowl of food processor, blender, or a mason jar with a tight fitting lid.
Blend the cream until the whey begins to separate from the butter. You will know this happens when the jar gets heavy and the butter starts to turn yellow, after about 6-7 minutes or about 2 minutes in a food processor or blender. Pour the liquid into a medium bowl and set aside during kneading.
Remove the solid butter and place in another medium bowl and begin to need knead as you would bread, pressing with your fingertips and folding over and pressing out the rest of the buttermilk. Pour the liquid as it accumulates into the container.
After kneading and pouring two times, flatten the butter and pour the honey and Guinness into the butter and continue to knead until incorporated.
Add salt and knead and pour two more times.
Form into your desired shape, wrap in parchment and store until ready to eat!
The liquid can be stored in the fridge for about 2 weeks and used as buttermilk.