1 2/3 C buttermilk, cold
2/3 C Conway’s Irish Ale
1 Tbsp lemon juice (or vinegar)
4 C flour
4 Tbsp granulated sugar
1 ½ tsp baking soda
1 tsp kosher salt
4 Tbsp cold butter, diced
1 C raisins or currants (optional)
Preheat oven to 425F. In a mixing bowl, combine the buttermilk, Conway’s Irish Ale, lemon juice, and egg. Whisk together, then set aside. In a separate bowl, combine flour, sugar, baking soda, and salt, and whisk together. Mix in raisins or currants.
Add butter to the flour mixture and work into small pea-sized pieces with your hands or a pastry cutter.
Create a well in the middle of the flour mixture. Pour buttermilk mixture into the well. Use a spatula to fold the mixture together until flour is worked in. Dough will be wet and shaggy. Transfer the dough to a lightly floured surface and form into a round loaf. Be careful not to overwork the dough. You do not need to knead the dough until smooth. Place onto a parchment-lined baking sheet or seasoned cast iron pan.
Score the top with an “X” and bake for 25-30 minutes or until the top is golden brown and the center is set. The bread should be 200F at the center. Tent the bread with foil if the top is getting too much color.
Let cool, then slice and serve alone or with Crushworthy Citrus Jam from Cleveland Jam, available at the GLBC gift shop.