Golden Raisin-Fennel Semolina Soda Bread with Buttermilk-Orange Butter
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 752
- Total Fat
- 38
- Saturated Fat
- 24
- Carbohydrates
- 91
- Dietary Fiber
- 4
- Sugar
- 19
- Protein
- 13
- Cholesterol
- 100
- Sodium
- 548
- Total: 3 hr (includes soaking and chilling time)
- Active: 45 min
Ingredients
Golden Raisin-Fennel Semolina Soda Bread:
3/4 cup golden raisins
2 3/4 cups all-purpose flour
3/4 cup cake flour
1/2 cup semolina flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1/8 teaspoon fine sea salt
2 tablespoons sugar
3 tablespoons very cold unsalted butter, cut into small pieces, plus 2 tablespoons melted
1 tablespoon roasted, salted fennel seeds or regular fennel seeds
2 teaspoons finely grated orange zest
1 1/2 cups very cold buttermilk
Buttermilk-Orange Butter:
1/2 cup cold buttermilk
2 teaspoons finely grated orange zest
2 sticks unsalted butter, slightly chilled
Pinch sea salt
Directions
- For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
- Preheat the oven to 375 degrees F.
- Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
- In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
- Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
- While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- Serve slices of warm or toasted semolina soda bread with the orange butter.