Oh no, hubby threw away my the paper with my recipe for Irish Soda Bread...

D

dawnnys

Well-known member
that I have been using for 3 years! It was my favorite, and although I remember the ingredients (I think), if anyone has a recipe that makes a light, muffin-like consistency, not a hard crust or anything like "bread", I would really appreciate it.

It was my favorite, and spent a good part of the afternoon tracking down an old issue, even going to the newpaper and meeting the food editor (that was fun, though).

From what I remember, there was flour, Crisco (or substitute), sugar, baking soda (or soda and powder), salt?, caraway seeds, raisins, and an egg (?).

Thanks!

 
Who is your new best friend??? (smile) REC: Irish Soda Muffins

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Re: Can we do a string on FAVORITE MUFFIN RECIPES? nt (Muffin Girl)
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Date: Fri, 28 Mar 2003 21:34:50 GMT
From: Dawn/NYS

I just made "Irish Soda Muffins"...
Earlier this month, I was on a search for
the "perfect" Irish soda bread, and found
it. I took Charlie's recipe that he posted
and made it into muffins...they are great,
and just the right size. I even made
homemade orange marmalade to go with them!

(I used medium muffins tins, greased, and
filled to about 3/4-full; then I baked them
at 350 F for about 20-25 minutes.)

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1 cup raisins (I used a mixture of dried
fruit, soaked for 10 minutes)
1 cup buttermilk (I used regular milk)
1 egg
optional: caraway seeds

Set a rack in the middle level of the oven
and preheat to 400 degrees.

In a mixing bowl, combine the flour, sugar,
baking powder, soda and salt and stir well
to mix. Add the butter and rub in until the
butter disappears into the dry ingredients.
Stir in the caraway seeds if used and the
raisins.

In a small bowl, whisk the buttermilk and
egg together and mix into the dough mixture
with a rubber spatula.

Turn the dough out on a floured work surface
and fold it over on itself several times,
shaping it into a round loaf. Transfer the
loaf to one cookie sheet or jelly roll pan
covered with parchment or foil and cut a
cross in the top. Bake for about 30 to 40
minutes, until well colored and a toothpick
plunged into the center emerges clean.

Cool the soda bread on a rack and serve with
plenty of sweet butter and bitter orange
marmalade.

 
Try this baby. REC: Irish Soda Bread w/wheat germ added for texture.

Try this one...the wheat germ addition is wonderful.
Irish Soda Bread
This recipe is a bit different, not dry and very tasty. Traditionalists will not
approve of the chi-chi dried berries, wheat germ or caraway!

4 cups unbleached all-purpose flour, plus additional flour for sprinkling onto
dough
½ cup toasted wheat germ (store in a plastic bag in refrigerator)
2 teaspoons baking soda
1½ teaspoons salt
1 stick (½ cup) cold, unsalted butter, cut into small pieces
1 tablespoon caraway seeds
Optional ¾ cup golden raisins, currants or blueberries, cherries, cranberries
1¾ to 2 cups low-fat buttermilk (90% of all buttermilk sold is low-fat; freeze
left-over buttermilk in one cup containers or use dried buttermilk)

1. Preheat oven to 400°F.
Sprinkle a baking sheet/jelly-roll pan lightly with flour.
2. In a large bowl combine flour, wheat germ, baking soda and salt.
Whisk or stir to mix.
Add butter and toss to coat with flour. With fingertips, blend butter into
flour until mixture resembles course meal.
Add caraway seeds (and currants, if using); stir to combine.
3. Stir in 1¾ cups buttermilk, adding more if necessary to moisten dough evenly
(do not overwork dough).
4. On a floured work surface, knead dough with floured hands 1-2 minutes,
sprinkling with some additional flour to prevent sticking.
Divide dough in half and on baking sheet pat dough out into two (5-inch) rounds.
Sprinkle rounds lightly with flour and spread out with fingers.
With a sharp knife, cut a shallow X on top of each round – “OWT” (old wives
tale) marking the loaf with an X releases the devil.
5. Bake bread in middle of oven for 35 minutes or until golden brown.
To test for doneness, tap on bottom of loaf; it should sound hollow.
Cool on rack.
Tips & Notes: Eat same day as made, it doesn’t save!
The wheat germ gives it a nutty texture, do not omit. Caraway seeds amount can
be reduced or omitted.
Use toasted or non toasted wheat germ, use whatever flour is in your pantry…kiss
someone.
In a pinch use the food processor, hold the caraway and currants out, fold in
after buttermilk is added – or make as recipe “reads” and the raisins/caraway
are chopped!
This will be my contribution to a St. Patrick’s Day Dinner Party…maybe I need to
pick up a wedge of Irish cheese to accompany it.
Yield: 2 loaves, about 24 slices
SueYoung/LA

sue@tastingspoon.com

 
Here is Charlie's original post REC: Marilyn O'reilly's Irish Soda Bread

Forum Home Page: Archive Swap 49801-49900
Re: ISO a fix for my Irish Soda Bread sogginess problem. Doesn' t this sound like... (Dawn/NYS)
Previous Message: Thoughts on flour, milk, sugar and timing in the recipe you have.... (Karen in Ottawa)
Date: Mon, 10 Mar 2003 23:14:19 GMT
From: Charlie (@67.83.97.31 ())

Karen's right on--as you'll see from this TT REC:Marilyn O'Reilly's Irish Soda Bread--it's really great...
Marilyn O'reilly's Irish Soda Bread

Recipe By :Courtesy of Nick Malgieri
Serving Size : 6 Preparation Time :1:15

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1 cup raisins
1 cup buttermilk
1 egg

Set a rack in the middle level of the oven
and preheat to 400 degrees.
In a mixing bowl, combine the flour, sugar,
baking powder, soda and salt and stir well
to mix. Add the butter and rub in until the
butter disappears into the dry ingredients.
Stir in the caraway seeds if used and the
raisins.
In a small bowl, whisk the buttermilk and
egg together and mix into the dough mixture
with a rubber spatula.
Turn the dough out on a floured work surface
and fold it over on itself several times,
shaping it into a round loaf. Transfer the
loaf to one cookie sheet or jelly roll pan
covered with parchment or foil and cut a
cross in the top. Bake for about 30 to 40
minutes, until well colored and a toothpick
plunged into the center emerges clean.
Cool the soda bread on a rack and serve with
plenty of sweet butter and bitter orange
marmalade.



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Responses
1. Thank you, Karen and Charlie... I'll try this one next time. more (Dawn/NYS)
1. Dawn, this one is still a little sweet--just right with a little marmalade.nt (Charlie)
http://63.123.232.200/HyperNews/get/archive_swap49801-49900/49875/3.html

 
***Thanks, everyone! These variations look great! I did manage***...

to locate a copy of the actual article from the paper that hubby had thrown out. Amazing what companies keep on electronic file these days! It's very similar to the one that I posted myself at Gail's, but a "wee" bit different. I was going for texture, more than taste - as I know this varies greatly from recipe to recipe.

Thanks again! 'Can't wait to try some of these when my current stash runs out. I used the one from Cyn/Gay that was posted earlier in the week. (The wheat germ one looks especially good!)

 
I just took this one out of the over! Big and beautiful!

May not be able to wait for company! Be sure to leave plenty of room on all sides when you bake this one. It grows!

 
I made the Brother Rick's recipe and baked it in muffin cups. Great idea!

I soaked the raisins and some chopped apricots in spiced rum---really yummy addition. Some of the fellas at work weren't real sure about the caraway seeds---not expecting that taste in a "muffin", but I had plenty of butter and jam(homemade rhubarb) nearby to sweeten them up.

 
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