This simple vintage recipe for Irish Soda Bread is simply the best I've ever made. And I'm not a fan of Irish Soda Bread (where's the butter?), but hot from the oven, this is moist and delicious. And addicting. It's so good that I may make this for the DH to bring to work on Monday, instead of the modern-day Ina Garten recipe I'd planned to use.
I put it together this morning in about ten minutes. Put the dry ingredients in a bowl and mix them together.
Measure out the raisins. I dusted lightly with flour to prevent them from sinking in the bread, but you can add them to the flour mixture and skip this step.
Put the buttermilk in a measuring cup, add the egg and mix together.
The dough is a bit sticky, and despite the recipe instruction, no kneading required.
Place in a greased eight-inch cake pan and press down. I used gloved hands to do this; you can use the back of a large spoon.
About 35 minutes later, you'll have this.
Remove from the pan,
slice and enjoy.
Here's the original recipe card. I made half the recipe, used butter instead of margarine and skipped the poppy seeds as I didn't have any. Below the card is the method I used.
Preheat oven to 375F
Grease an 8-inch cake pan
2 c. all purpose flour
2 T. sugar
1/2 t. baking soda
1/2 T baking powder
3 T unsalted butter
3/4 c buttermilk
1 c raisins
Mix dry ingredients in a bowl. Blend. Add softened butter and mix until incorporated. Add raisins.
Mix buttermilk and egg together. Add to bowl. Blend until just incorporated -- do not overmix.
Spoon into pan and flatten. Bake about 35 minutes.
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