Classic Irish Soda Bread
Appears in Cook's Illustrated March/April 1997
For bread with a moist, flavorful crumb and a crisp, tender crust, use both cake flour and all-purpose flour and go light on the buttermilk.
WHY THIS RECIPE WORKS
When developing our Irish soda bread recipe, our first tests focused on flour. A loaf made with all-purpose flour produced a doughy, heavy bread with a thick crust. To soften the crumb, we added some cake flour to the mix, and this made a d...