Belated Elated Irish Soda Bread. Long overdue but finally making its way to your very eyes is the much-anticipated, often-imitated-but-never-duplicated Irish soda bread.
There are three variations we have here:
- The first is Irish-Irish soda bread - like they invented in Ireland.
- The second is American-Irish soda bread - like the kind found in America with the raisins.
- The third is a mix between the two - no raisins but with a bit of egg enough to change the flavor.
Maybe (at this late juncture) you're craving a wee bit o' Irish, going through the withdrawls of St. Patty's Day. If you're like me, you most certainly are (except this feeling lasts all year), and hopefully, these wee treats will brighten your day. Enjoy!
IngredientsInspired by the Society for the Preservation of Irish Soda Bread
Irish-Irish:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
14-16 oz buttermilk
American-Irish:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
1 egg
1 1/2 - 2 cups buttermilk (depending on how doughy it is)
optional: 1/2 - 1 cup raisins
Cross betwixt the two:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 egg
12-14 oz buttermilk (again, depending on doughiness)
Directions
Irish-Irish:
1. Preheat the oven to 425 F. degrees. Lightly grease and flour a baking pan.
2. In a large bowl combine all the dry ingredients.
3. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (note: too much kneading allows the gas to escape).
4. Shape into a round flat shape in the pan and cut a cross in the top of the dough.
5. Cover the pan with another pan (or tent with aluminum) and bake for 30 minutes. Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped so show it is done.
American-Irish:
Same as above except add sugar (and raisin, if using) to dry ingredients and then add egg and buttermilk at the same time.
Cross betwixt the two:
Same as above, omitting unused ingredients.
No comments:
Post a Comment