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Default Irish Soda Bread

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

(use fresh, powered makes too soft a dough) and stir vigorously till dough

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

a large mixing bowl. Using a pastry cutter or 2 knives, work butter into

mixture until it resembles coarse meat, and stir in raisins. [I don't know

you had raisins in yours, but you can use caraway seeds, maybe adjust the

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

stir. Dust hands with a little flour, then gently knead dough in the bowl

long enough to form a rough ball. Transfer dough to a lightly floured

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

about 1/2-inch deep in an "X" shape. Transfer to oven and bake until bread

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.

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