Spotted Dog (Irish Golden Raisin Loaf)
Makes 1 round loaf
Author Cherie Denham calls this an “enriched soda bread” in “The Irish Bakery” because regular soda bread in Ireland, where she was raised, has no sugar or raisins. Unlike typical Irish American soda breads, which tend to be sweet, this one is barely sweetened. You shape a round mixed with flour, buttermilk, an egg, and a single tablespoon of sugar. It's a really nice dough to work with. Make a deep cross in the round and set it on a hot, floured baking sheet; sprinkle the top with flour. After baking, it's golden on top and the bottom sounds hollow when you tap it with your knuckles. Let it cool until warm, then break it apart along the “x” on top. You need salted butter for the warm bread, writes Denham, and the next day toast it and top with cheese. The words “dog” and “dick” (as in the pudding Spotted Dick) are a corruption of “dough.” The spotted part refers to raisins.
3½ cups flour
1 teaspoon salt
1 teaspoon baking soda 1 tablespoon sugar
1 cup golden raisins
1 egg
1¼ cups buttermilk, well shaken 2 tablespoons water
Extra flour (for sprinkling)
1. Set the oven at 425 degrees. Place an empty baking sheet on the top shelf to heat while you make the loaf.
2. In a bowl that will hold all the ingredients, use your hands to stir the flour, salt, and baking soda to blend them. Use hands again to stir in the sugar and raisins, lifting up the mixture to add air to make a lighter loaf.
3. In another bowl, combine the egg, buttermilk, and water. Make a well in the center of the flour mixture and add the buttermilk mixture. Use a wooden spoon to stir them together gradually. Then use your hands to form a soft dough.
4. Turn the dough out onto a lightly floured counter and form it into a round shape about 6-inches wide. Cut a deep cross into the top with a knife (or press down with a floured wooden spoon handle). Dust the top with a little flour.
5. Carefully remove the baking sheet from the oven. Dust it generously with flour. Set the round on the baking sheet.
6. Transfer the baking sheet to the top shelf of the oven. Bake for 30 minutes, or until the round is well risen, lightly browned, and hollow sounding when tapped on the bottom with your knuckles.
7. Transfer to a wire rack to cool until warm. Break the round apart into 4 large pieces. Slice the pieces and serve warm.