I have not made soda bread for I do not care for it. But I happened to find, stuck between a 20-year-old collection of Taste of Home magazines, a small booklet from 2000. The title was, Recipes We Grew Up With. I had to take a peek. A picture of Irish Soda Bread caught my eye. I made it. It was quick and easy.
Now for the taste…I liked the flavor, but it was dry. I baked it the full hour, will try 55 minutes next time, maybe 50 (ovens do vary). For the suggestion of 3 to 4 tablespoons of caraway seed, I chose four. I really enjoyed the intensity of the caraway flavor!
The bread is crusty, and very dense. For us, Ron and me, it is not a good dinner bread. We consider it excellent for breakfast, a bread to toast, butter, and serve hot. After slicing it, I keep it in the refrigerator freezer, where a few slices can easily be removed for morning meals or midday snacks. I will no doubt make it again as an addition to a quick, small breakfast. Actually, at my desk right now, I have a slice of it.. Well…there’s but one bite left.
Just a reminder – do not handle the dough any more than necessary.
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| Irish Soda Bread | Print |
- 4 cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup cold butter
- 3 to 4 tablespoons caraway seed (I use 4.)
- 2 cups raisins
- 1 & ⅓ cups buttermilk
- 1 egg, beaten
- milk (to brush over dough ball)
- In a large bowl, combine flour, sugar, salt, -
- baking powder and baking soda.
- Cut in butter until mixture resembles coarse meal.
- Stir in caraway seed and raisins.
- Combine buttermilk and egg.
- Stir into dry ingredients just until moistened.
- Turn onto a floured surface and knead lightly until smooth.
- Shape dough into a ball, and place on a greased baking sheet.
- Pat into a 7-inch round loaf.
- Cut a 4-inch cross about ¼ inch deep on top.
- Brush top with milk.
- Bake at 375 for 1 hour or until golden brown.
- Yield: 1 loaf.
