Irish Soda Bread
Recipe By :Brother Rick Curry
5 cups sifted all-purpose flour -- unbleached
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound butter -- (1 stick)
2 1/2 cups raisins -- mixed light and dark, soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg -- slightly beaten
Preheat the oven to 350 Degrees F. Generously butter two (2) - 9 x 5-inch bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in pans for 3 to 5 minutes. Transfer to a wire rack to cool.
Source:
"The Secrets of Jesuit Breadmaking"
S(Forum Member):
"Gay R."
Recipe By :Brother Rick Curry
5 cups sifted all-purpose flour -- unbleached
3/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/4 pound butter -- (1 stick)
2 1/2 cups raisins -- mixed light and dark, soaked in water for 15 to 20 minutes and drained
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg -- slightly beaten
Preheat the oven to 350 Degrees F. Generously butter two (2) - 9 x 5-inch bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in pans for 3 to 5 minutes. Transfer to a wire rack to cool.
Source:
"The Secrets of Jesuit Breadmaking"
S(Forum Member):
"Gay R."