Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

March 16, 2011

Irish-American Soda Bread


The Irish cooked soda bread because years ago the average farm house didn’t have an oven, for baking.  Bread was cooked in a skillet or dutch in an open fire.  Buttermilk, left over from making butter, and soda were the raising agents.   My grandfather, who was known for making up words, would have called this recipe more-ish.   You will want more...
Few notes about this recipe:
*Cast iron pans work best.  If you don’t have one...don’t worry you’ll still get tasty bread.
*Caraway seeds offset the fruit flavor very nicely, but if you do not have any...you’ll still get some darn tasty bread.  
*If you use a food processor this recipe is so easy that you will be making it every week.  But, if you don’t do it by hand...you’ll still get some darn tasty bread.

American-Irish Soda Bread
4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon soda
3/4 teaspoon salt
1 cup of raisins
1 cup of dried cranberries
1/2 diced dried dates
1 tablespoons caraway seeds
2 eggs
1 1/4 cup buttermilk
1 cup sour cream
Mix together the first nine ingredients.  Beat the eggs slightly.  Stir the the milk and the sour cream into the eggs.  Incorporate the egg mixture into the dry mixture.  Stir until a cookie dough like batter develops.  Spoon into pan and press out flat.  Cut two 3-4 inch slits in the shape of a cross to the top of the dough.  Bake in greased 9” pan for 60-65 minutes at 350F degrees.
Food processor directions:
Follow above recipe and mix the dry ingredients in the processor.  Mix the wet ingredients in a large measuring cup.  With the processor turned on, pour the wet ingredients through the top.  When the dough is mixed it will not be thick enough to handle with your hands.  Pour into the prepared pan and omit the cuts to the top of the loaf.  Bake as instructed above.

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