RECIPE: REC: Irish Soda Bread- Gay posted this at the "Swamp" and it's become a fav at our house

RECIPE:
C

cynupstateny

Well-known member
Irish Soda Bread

Brother Rick Curry

The Secrets of Jesuit Breadmaking

5 cups sifted all-purpose unbleached flour

3/4 cup sugar

2 teaspoons baking powder

1-1/2 teaspoons salt

1 teaspoon baing soda

1/4 pound (1 stick) butter

2-1/2 cups mixed light and dark raisins,

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.

This is a wonderful recipe. We really

enjoyed it. Brother Rick's recipe is a true

keeper.

Enjoy!

 
REC: Irish Soda Bread - Thanks for the reminder, Cyn! This is one from Gourmet that I love.

I should make some this week. Wonderful toast!

Debbie


IRISH SODA BREAD

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

4 cups bread flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.

Makes 2 loaves.

Gourmet
October 1991

Epicurious.com © CondéNet, Inc. All rights reserved.

http://www.epicurious.com/recipes/recipe_views/views/13189

 
Yes, looks good! Uh oh, this is the time my house is full of carbs, starting with Irish soda...

bread and ending up with Easter goodies and birthday cakes! Thanks for posting, I like the idea of using both golden and dark raisins.

 
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