Irish Soda Bread

Steps

• 1

  Preheat the Traeger with the lid closed to 400°F; this will take at least 15 minutes. Line a 10- to 12-inch cast-iron pan with parchment paper.

  400 ˚F / 204 ˚C

• 2

  If adding dried fruit to your bread, soak the fruit in the warmed whiskey or juice until plumped up, 5 to 10 minutes.

  Ingredients

  • 1/2 Cup dried currants, raisins, or cranberries (optional)

  • 1/4 Cup whiskey or apple juice, warmed

• 3

  In a medium bowl, whisk the flour, sugar, baking soda, and salt. Using a pastry cutter, a fork, or clean hands, mix the butter into the dry ingredients until the butter is pea-size or smaller.

  Ingredients

  • 3 1/2 Cup all-purpose flour

  • 3 Tablespoon sugar

  • 1 1/2 Teaspoon baking soda

  • 3/4 Teaspoon kosher salt

  • 4 Tablespoon cold unsalted butter, cut into 1/2 inch cubes

• 4

  In a small bowl or glass measuring cup, whisk the buttermilk and egg until combined. Pour the mixture over the dry ingredients and mix with a spatula or clean hands until the dough comes together. If adding the fruit, drain it from the soaking liquid and mix it into the dough until evenly distributed.

  Ingredients

  • 1 1/4 Cup buttermilk, preferably whole milk

  • 1  large egg

• 5

  Shape the dough into a ball and place it into the prepared cast iron pan. Flatten it into a round (it's fine if it does not fill the entire pan) and using a sharp knife, score the top of the dough about ½-inch-deep with an X.

• 6

  Place the pan directly on the grill grates and close the lid. Bake until lightly browned, puffed in the center, and cooked through, 40 to 45 minutes. When baked, brush the loaf with the 2 tablespoons of melted butter.

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Tablespoon unsalted butter, melted

• 7

  Transfer the pan to a heatproof surface and let the bread cool completely in the pan, about 1 hour. Transfer to a cutting board and use a serrated knife to slice. Enjoy!