- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
8
Nana's Irish Soda Bread
Description
This is a break from the traditional Irish soda bread in that it contains items that were not common to the average Irish household back in the 1800’s. This was my grandmother’s take on Irish Soda Bread. The best part is that it’s very flavorful and goes great with your morning coffee or tea.
Raisins were not part of the soda bread recipe. Raisins were imported and therefore not available to most Irish households. However, it was not uncommon to find currants or bilberries (cranberries) in your soda bread. They grew wild throughout the countryside.
Special note: Traditionally, there was never an “X” made on the loaf. It was always the sign of the Cross, acknowledging Him from which all gifts and blessing are from. This, like all food, is best when blessed, thanks given and shared with friends.
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add to shopping list Ingredients
3 tbs. Butter or shortening, softened.
2-1/2 c. all-purpose flour
2 tbs. Sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 - 1-1/4 c. Buttermilk (approximately)(the real stuff)
1/3 c. Currants or raisins (optional)
2 tbs. Caraway seeds (optional)
Preparation
Pre-heat oven to 375º.
Whisk together all dry ingredients.
Note: I use a heavy duty stand mixer with a dough hook. If you’re preparing the bread by hand, make a well in the dry ingredients and add at least 3/4 cup of buttermilk to start with.
Add enough buttermilk to form a stiff but pliable dough ball; add raisins.
Note: If you’re using a stand mixer, mix for and additional 30 seconds. Then go right to the sheet pan. If not, then knead for about one minute on a lightly floured surface.
Transfer the dough to a parchment, or silicone mat, lined sheet pan. Flatten the dough slightly to form a 6-8 inch round by about 1-1/2 inch high loaf.
With a sharp knife or bakers blade, make the sign of the cross on top of the loaf; cutting at least ¼-1/2 inch into the loaf. Bake for 35 – 45 minutes.
It’s done when the loaf is golden brown and sounds hollow when tapped on the bottom.
Give thanks and enjoy.
Post a Question or Comment
blog comments powered by DisqusReviews
7/27/11
Theresa111 says:
When it gets cooler I'll try this recipe of your Grandmothers. Baking traditional breads is comforting because we are passing down tried and true foods of the past and of a particular region.
3/22/12
DBock8525 says:
I used this recipe and the family loved it :) thanks a bunch for sharing it!
