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1993-01-13
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Date: Fri, 19 Oct 90 11:44:10 -0400
From: balinsky@cs.UMD.EDU (Andy Balinsky)
Subject: LACTO: Irish Soda Bread
Here are two really good Sodabread recipes:
WHOLE WHEAT IRISH SODA BREAD
4-1/4 to 4-1/2 C. whole wheat graham flour
4 t. baking powder
1/2 t. baking soda
1 t. salt
2 t. butter or marge, cut in small pieces
2 C. buttermilk
Heat oven to 350F. Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 C. flour with the baking powder, baking soda, and
salt. Add butter and rub it into the flour by scooping up handfuls of the
mixture and rubbing it between the palms of your hands until pieces of butter
are no longer visible.
Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a
dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough
and knead lightly for about 1 minute, working in the flour from the board and
forming dough into a smooth, round loaf about 8 inches in diameter.
Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing
three-fourths of the way through the dough. Bake 55-60 minutes, or until
loaf sounds hollow when tapped on the bottom. Cool on a wire rack.
- -------------------------------------------------------------------------------
RAISIN SODA BREAD
4-1/4 to 4-1/2 C. all-purpose flour
4 t. baking powder
1/2 t. baking soda
1 t. salt
3 T. granulated sugar
1 t. caraway seeds
1 C. dark seedless raisins
2 C. buttermilk
butter
sugar
Heat oven to 350F. Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 C. flour with the baking powder, baking soda, salt,
sugar and caraway seeds. Add raisins, making sure they are separated.
Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a
dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough
and knead lightly for about 5 minutes, working in the flour from the board and
forming dough into a smooth, round loaf about 8 inches in diameter.
Press loaf evenly into pan and cut a cross 1/2 inch deep in the top. Bake
1hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom.
Put loaf on wire rack, rub top with butter, and sprinkle with sugar.
Andrew Balinsky balinsky@cs.umd.edu