Irish Soda Bread
As usual, school has seriously cut into my cooking and blogging time. Of course, this post certainly doesn't imply that I actually HAVE time right now, just that I've been in class all weekend and I really can't stand to crack open another book. Plus, it was St. Patrick's Day this week, which means it was time for the annual Irish soda bread.
Irish Soda Bread
From the Boston Globe, March 17, 1983
with notes from Joyce Copland, and with notes from me
Makes 2 loaves
4 cups flour
1/4 cup sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. caraway seeds (optional - I always add caraway seeds before I remember that I don't like them)
2 large eggs
1 1/4 cup milk
1 tbsp. + a squeeze more lemon juice
1/4 cup canola oil
1 cup raisins
- Preheat oven to 350 degrees and oil two baking sheets (or one large sheet).
- Add lemon to the milk and wait 5 min to allow time to curdle - by the way, this is all in place of buttermilk, which no one I know ever uses, or ever uses fast enough to validate buying a whole container.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and caraway seeds (if using).
- Add eggs and oil to milk/lemon and mix together with a fork.
- Make a well in the center of the flour mixture and pour in liquids and raisins.
- Mix together with a wooden spoon until it becomes too stiff to mix.
- Sprinkle flour on your hands and shape dough into one large ball.
- Dip knife in flour and slice dough into two smaller balls.
- Sprinkle a little more flour on hands and shape both balls into disks, then transfer to baking sheets.
- Dip knife in flour again and make a small X in the center of each.
- Bake for 30 to 40 minutes until a toothpick comes out dry.
- Transfer to a cooling rack and allow to cool completely before slicing.
Irish Soda Bread
From the Boston Globe, March 17, 1983
with notes from Joyce Copland, and with notes from me
Makes 2 loaves
4 cups flour
1/4 cup sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
2 tsp. caraway seeds (optional - I always add caraway seeds before I remember that I don't like them)
2 large eggs
1 1/4 cup milk
1 tbsp. + a squeeze more lemon juice
1/4 cup canola oil
1 cup raisins
- Preheat oven to 350 degrees and oil two baking sheets (or one large sheet).
- Add lemon to the milk and wait 5 min to allow time to curdle - by the way, this is all in place of buttermilk, which no one I know ever uses, or ever uses fast enough to validate buying a whole container.
- In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, and caraway seeds (if using).
- Add eggs and oil to milk/lemon and mix together with a fork.
- Make a well in the center of the flour mixture and pour in liquids and raisins.
- Mix together with a wooden spoon until it becomes too stiff to mix.
- Sprinkle flour on your hands and shape dough into one large ball.
- Dip knife in flour and slice dough into two smaller balls.
- Sprinkle a little more flour on hands and shape both balls into disks, then transfer to baking sheets.
- Dip knife in flour again and make a small X in the center of each.
- Bake for 30 to 40 minutes until a toothpick comes out dry.
- Transfer to a cooling rack and allow to cool completely before slicing.
Comments
Post a Comment