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  • It’s St Pat’s day so Irish Soda Bread Recipe

     mistral updated 3 weeks, 3 days ago 0 Member · 3 Posts
  • tess

    March 12, 2021 at 6:53 am

    Irish Soda Bread

    3 cups pre-sift flour

    3 teaspoons baking powder

    1/8 teaspoon baking soda

    ½ stick salted butter melted

    ½ cup sugar

    2 eggs

    2 tablespoons caraway seeds

    1-¼ cup raisins (rinsed in hot water for 3 minutes, drained thoroughly)

    1 (8oz.) sour cream

    pinch salt (optional)

    Add melted butter, eggs and sugar – mix don’t beat.

    Add raisins and caraway seeds.

    Add flour and sour cream alternate and other ingredients.

    Bake 50 minutes at 350 degrees.

    Before baking, cut a cross on top of bread and bake.

    Bake on greased or floured pan or use Parchment paper

    • This discussion was modified 1 month ago by  tess.
  • karennoca

    March 12, 2021 at 9:37 am

    Oh, that looks so good! I just bought my corned beef yesterday. It is naturally prepared using celery juice as well as other nateral ingredients, and is delicious. Two huge russets, young head of cabbage, a bunch of nice carrots, your recipe and I’m all set.😊

  • mistral

    March 17, 2021 at 9:55 pm

    I just made the soda bread below today. It rose so nicely and was quite tender and delicious. The parchment peeled very easily from the soda bread.

    REC: Irish soda bread from serious eats

    Real Irish Soda Bread seriouseats dot com

    15 ounces all-purpose flour, such as Gold Medal (3 cups; 425g)

    1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use the same weight or half as much by volume

    1 1/8 teaspoons (6g) baking soda (see note)

    {1 scant cup raisins, optional}

    18 ounces low-fat cultured buttermilk (2 1/4 cups; 510g), well shaken

    Adjust oven rack to middle position and preheat to 450°F (230°C) at least 15 minutes in advance. Roughly cover the bottom of a deep 10-inch cast iron or enameled Dutch oven with a sheet of parchment paper; no need to trim.

    {I soaked about a scant cup of raisins for about 20 minutes in boiling water, drained them well and held to add to to the dough}

    Combine flour, salt, and baking soda in a large bowl and whisk a full minute to combine.

    {I dumped in the damp raisins and poured over the buttermilk then continued}

    Stir in buttermilk with a flexible spatula until dough is fully moistened and no pockets of flour remain. For extra-fluffy results, stop folding as soon as dough comes together. For extra-chewy results, fold dough about 20 seconds more. Scrape sticky dough into prepared Dutch oven and smooth with a spatula into a rough boule-like shape. Score deeply into quarters with a sharp knife or razor, cleaning the blade between each slice. {I cut very deeply here, hit the bottom of the pan a couple of times}

    Cover and bake until well risen and golden, 45 minutes. Remove lid and continue baking until chestnut brown, with an internal temperature of 210°F (99°C), 12 to 15 minutes longer. Invert onto a wire rack, discard parchment, turn right side up, and cool until crumb has set, about 30 minutes. Cut thick slices to accompany hearty soups and stews, or slice thinly for sandwiches. (This will be easier if bread is allowed to cool 2 hours more.) Store up to 24 hours in an airtight container and toast to freshen bread before serving.

    Special Equipment

    10-inch cast iron or enameled Dutch oven, wire rack


    —For extra-fluffy bread with a craggy crust and a coarse, open grain (perfect for soaking up stews and sauces), handle the dough as briefly as possible. For an extra-chewy loaf with a glossy crust and a fine, even crumb (great for thinly sliced sandwich bread), stir and fold the dough about 20 seconds more.

    —Unless your digital scale is exquisitely sensitive, measure the baking soda by volume; even an extra gram can produce an unpleasantly soapy loaf of bread.

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