Irish Soda Bread
Irish Soda Bread
Irish Soda Bread
Irish Soda Bread
4 cups all-purpose flour
1/2 cup (1 stick) butter, melted
1 Tbsp butter, melted (for brushing top)
2/3 cup sugar
1 cup raisins
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs, beaten
2 cups milk
Preheat oven to 350 degrees. In a large bowl, combine all the ingredients
EXCEPT the 1 Tbsp butter; mix just until moistened. Place in a greased
9-inch round baking pan and bake for one hour or until a knife inserted in
the center comes out clean. After removing from oven, brush the top with
the 1 Tbsp melted butter. Makes 6-8 servings.
Irish Soda Bread
4 cups Unbleached all-purpose flower
1 tsp Baking soda
1 1/2 tsp Salt
2 cups Buttermilk
Preheat oven to 375F. Grease and flour with cornmeal a pie pan. Put flour,
baking soda and salt in medium bowl and stir with fork to blend. Add
buttermilk
(use fresh, powered makes too soft a dough) and stir vigorously till dough
just
comes together. Turn dough out onto lightly floured work surface and knead
gently for a minute.. DO NOT OVERWORK DOUGH. Do not add any more flour. It
will be soft and malleable. Place dough in a greased pie pan, sprinkled with
corn meal. Pat dough into about 6 or 7 disk, slash an X across top, cutting
about half deep and bake for about 50 minutes or until slash has widened and
bread is golden brown. Bread should sound hollow when patting on bottom. If
not, turn over and back an additional 5 minutes. Place on rack to cool
completely before slicing. Best served warm with butter and jelly or jam.
Irish Soda Bread
makes 1 loaf
4 cups flour
2 tbsp. sugar
1 tsp. salt
1 tsp. baking soda
4 tbsp. butter
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk
Did you know that the dough was typically scored with an "X" which some say
symbolized the cross while others say it was to "let the devil out"? Preheat
oven to 425F degrees. Sift together the flour, sugar, salt, and baking soda
into
a large mixing bowl. Using a pastry cutter or 2 knives, work butter into
flour
mixture until it resembles coarse meat, and stir in raisins. [I don't know
if
you had raisins in yours, but you can use caraway seeds, maybe adjust the
liquid
a tad] Make a well in the center of the flour mixture. Add beaten egg and
buttermilk to well and mix in with a wooden spoon until dough is too stiff
to
stir. Dust hands with a little flour, then gently knead dough in the bowl
just
long enough to form a rough ball. Transfer dough to a lightly floured
surface
and shape into a round loaf. Transfer dough to a large, lightly greased
cast-iron skillet or a baking sheet. Using a serrated knife, score top of
dough
about 1/2-inch deep in an "X" shape. Transfer to oven and bake until bread
is
golden and bottom sounds hollow when tapped with a knife, about 40 minutes.
Transfer bread to rack to let cool briefly. Serve bread warm, at room
temperature, or sliced and toasted.
--
Rec.food.recipes is moderated; only recipes and recipe requests are
accepted for posting. Please send recipes, requests, questions or
comments to Moderator Patricia Hill at
Please allow several days for your submission to appear.