Elegant Irish Soda Bread

Here's another version of Irish Soda Bread inspired by bread at one of my favorite restaurants: Jack Fry's on Bardstown Road in Louisville, KY.  Their version is much less tradtional, since it uses eggs and melted butter, and you could experiement with that if you're adventuresome.  The coriander gives the bread an undercurrent of spice and citrus that is subtle and exquisite.  It's a perfect accompaniament to fish, so I'm making it for Friday night's supper.  Here's my recipe.

Elegant Soda Bread
4 cups all-purpose flour
3 Tbs. granulated sugar
1 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. ground coriander
1 tsp. salt
2 cups buttermilk

        Preheat oven to 375 defrees F.  Sift flour, baking soda, baking powder, salt, sugar and coriander into a medium size bowl.  Gradually add buttermilk, stirring until smooth.  The dough will be quite soft--do not overmix.  Divide dough in half.  usinf foured hands, form each half into a round, slightly flattened shape.  Place in greased pie tins.  Cut a cross in the center of the top with a sharp knife dipped in flour.  Bake 50 to 60 minutes, or until the bread sounds hollow when tapped on both top and bottom.  Remove from tins and let cool on wire racks.  While loaves are still quite warm, brush the tops with melted butter.

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