Martha Stewart

Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a version that yields individual servings.


1 ⅓ cup whole milk⅓ cup apple-cider vinegar3 cup all-purpose flour, plus more for surface and dusting2 ½ tsp coarse sea salt1 tsp baking powder1 tsp baking soda2 oz (4 tablespoons) cold unsalted butter, cut into small pieces1 cup unprocessed wheat bran¼ cup caraway seeds1 cup (5 ounces) raisins Salted butter, preferably Irish, for serving


  1. Start with our basic soda-bread recipe. After turning out the dough on a lightly floured surface, divide it into 16 equal pieces and, with floured hands, roll each into a ball. Transfer the balls to a parchment-lined baking sheet in 4 rows of 4, making sure each dough ball is touching the ones around it. With the tip of a paring knife, cut a 1/4-inch-deep X on each ball. Because the pull-apart rolls are smaller than a full loaf, the baking time is cut in half. Cool to room temperature before serving with plenty of salted Irish butter.

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Tags: Side Dish, Appetizer, Bread, Breakfast, Irish, St. Patrick's Day

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