Serves 8
55 min
Spotted Dog Recipe
Recipe GLPR392d55dbb2496b
A traditional British soda bread studded with raisins, creating a tender crumb with natural sweetness. This rustic quick bread requires no yeast or long fermentation, making it perfect for a simple breakfast or afternoon treat. The raisins scattered throughout give the loaf its characteristic "spotted" appearance.
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Ingredients
3 1/2 cups all-purpose flour, preferably unbleached
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
2/3 cup golden or seedless raisins
1 large organic egg
1 2/3 cups buttermilk
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with a minimal amount of oil.
In a large mixing bowl, whisk together the flour, baking soda, salt, and sugar until well combined.
Add the raisins to the flour mixture and stir gently to distribute them evenly throughout.
In a small bowl, beat the egg and then mix it into the buttermilk until combined.
Pour the buttermilk mixture into the dry ingredients and stir with a wooden spoon or sturdy spatula until just combined. The dough should be slightly sticky but cohesive; do not overmix.
Turn the dough out onto a lightly floured work surface. Gently shape it into a round loaf about 7-8 inches in diameter, handling it as little as possible to maintain a tender crumb.
Place the shaped loaf on the prepared baking sheet. Using a sharp knife, score a deep cross into the top of the loaf, cutting about 1/4 inch deep.
Bake in the preheated oven for 35-40 minutes, or until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.
