Soft & Sweet Irish Sourdough Bread

Ingredients:

• 1 cup sourdough starter (fed and active)
• 3 1/2 cups bread flour (or all-purpose flour)
• 1/4 cup sugar (adjust to taste)
• 1/4 cup softened butter (or room temperature)
• 1 1/4 cups warm milk (or water, for a dairy-free option)
• 1 teaspoon salt
• 1 teaspoon baking soda
• Optional: 1/2 cup raisins or currants (for an even sweeter, more traditional twist)

Instructions:

Step 1: Prepare the Dough

1. In a large mixing bowl, combine the active sourdough starter, warm milk, and sugar. Stir well to dissolve the sugar.
2. Add the softened butter, salt, and baking soda to the mixture. Stir to combine.
3. Gradually add the flour, 1 cup at a time, stirring with a wooden spoon or using the dough hook attachment on a stand mixer. If you’re adding raisins or currants, fold them in at this stage.
4. Continue mixing until the dough comes together and pulls away from the sides of the bowl. The dough should be soft and slightly sticky but manageable.

Step 2: Knead the Dough

1. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
2. Alternatively, knead the dough in the stand mixer on medium speed for 5 minutes.
3. Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a damp towel or plastic wrap.

Step 3: First Rise

1. Let the dough rise in a warm place for 4-6 hours or until it has doubled in size. The time may vary depending on the temperature of your kitchen and the activity level of your sourdough starter.

Step 4: Shape the Loaf

1. Once the dough has risen, punch it down to release any air bubbles.
2. Shape the dough into a loaf by folding it into a rectangle, then rolling it tightly from one end to the other.
3. Place the shaped loaf in a greased 9×5-inch loaf pan or on a baking sheet lined with parchment paper for a free-form loaf.

Step 5: Final Rise

1. Cover the loaf with a towel and let it rise for another 1-2 hours, until it’s puffy and almost doubled in size.

Step 6: Bake the Bread

1. Preheat your oven to 375°F (190°C).
2. Once the loaf is ready, brush the top with a little milk or egg wash for a glossy finish, if desired.
3. Bake the bread for 30-35 minutes or until golden brown and the internal temperature reaches 200°F (93°C).
4. If the top is browning too quickly, tent it with foil for the last 10-15 minutes of baking.

Step 7: Cool and Serve

1. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Tips:

• Rising Time: Sourdough bread takes longer to rise than bread made with commercial yeast, so be patient.
• Sweetness: Adjust the sugar amount according to your taste. You can increase or decrease it based on how sweet you want the bread.
• Raisins/Currants: For a more traditional Irish flavor, add raisins or currants. These give the bread a delightful fruity sweetness.
• Starter: Make sure your sourdough starter is fed and active before you start making the dough for the best rise.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.

Nutritional Information (per slice, based on 12 slices):

• Calories: ~180 kcal
• Carbohydrates: ~32g
• Protein: ~5g
• Fat: ~4g
• Sugar: ~4g
• Fiber: ~1g

This Soft & Sweet Irish Sourdough Bread has a beautiful balance of tangy sourdough and mild sweetness, perfect for breakfast toast or serving alongside soups and stews!