The only thing I changed was to use 3/4 C of graham whole wheat flour to 3 1/2 Cs of organic unbleached KA regular flour (rather than 4 1/4 C flour)
I also sifted the dry ingredients 5 times because someone told me to. (And yes, I would jump off a cliff.)
Rather than one big honkin' loaf, I lined 3 six inch cake pans with parchment and used 600 grams of batter in each one. Perfect for giving away one to new neighbor and one to share at work. The recipe said to check at 45 minutes so I stopped giggling at "Unbreakable Kimmy Schmidt" and checked. It was only 155 internal degrees, so I baked another 10 minutes which brought it up to 195 degrees.
It's REALLY good warm. Not quite as good cold.
Oh, and I ONLY EVER EVER use golden raisins. I spit on regular dark bitter raisins.
http://soufflebombay.blogspot.com/2013/06/sweet-irish-soda-bread.html
I also sifted the dry ingredients 5 times because someone told me to. (And yes, I would jump off a cliff.)
Rather than one big honkin' loaf, I lined 3 six inch cake pans with parchment and used 600 grams of batter in each one. Perfect for giving away one to new neighbor and one to share at work. The recipe said to check at 45 minutes so I stopped giggling at "Unbreakable Kimmy Schmidt" and checked. It was only 155 internal degrees, so I baked another 10 minutes which brought it up to 195 degrees.
It's REALLY good warm. Not quite as good cold.
Oh, and I ONLY EVER EVER use golden raisins. I spit on regular dark bitter raisins.
http://soufflebombay.blogspot.com/2013/06/sweet-irish-soda-bread.html