Friday, March 15, 2013

Irish Soda Bread

Since St. Patrick's Day is one of my favorite holidays, I figured leading off with a traditional Irish dish would be a great way to start my very first blog post.

I asked my mom for my Nana's recipe (my mom's mom). She was born and raised in Ireland (County Cavan), so I figured it couldn't get more authentic of a recipe than that. It turns out that instead she gave me a different family recipe - one from my father's family's side (from County Kerry). She did realize afterwards, so I actually have, and tried, both recipes. My Nana's recipe is more bread-like, while the recipe from my father's side is sweeter. Both are great, but it just depends on preference as which you would like better.

Ireland is at sea-level, so I had to modify the ingredients a bit for the high altitude here in Denver. I looked at a recipe on High Altitude Bakes for some guidance on what adjustments I would need to make. I was delighted when both attempts at these recipes worked out on the first attempts.

NOTE: I used my trusty mixer, which made this not as painful to do - the batter is very thick and hard to manage by hand (although my grandmother was able to do it!)

FUN FACT: The cross cut into the top is to ward off the devil and protect the household. 

First is the more traditional version of soda bread (with my adaptations):

Nana’s Irish Soda Bread

4 cups flour
½ teaspoon baking soda
½ teaspoon baking powder
3 tablespoons sugar
1 teaspoon caraway seeds
½ cup raisins
A shake of salt
2 eggs
1 stick of butter softened
1 ¼ cup buttermilk 


Beat eggs, buttermilk and butter and then slowly beat in the rest of the dry ingredients (except caraway seeds and raisins). The batter will be thick; beat until all ingredients are mixed. Next stir in the raisins and caraway seeds. 

Place the batter in a greased and floured pan. Cut a cross in the batter.

Bake at 400 for 15 minutes
Drop heat to 350 and cook 45 minutes

Bread is done when it is golden brown and the outside is hard. Store in the fridge.
   



For those who have a sweeter tooth:


Irish Soda Bread

4 cups flour
¼ cup of sugar
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ cup butter (soften)
¾ box raisins (12 ounce box)
1 ½ cups buttermilk
1 egg unbeaten

Sift flour and add powder ingredients.  Add all other ingredients (except caraway seeds and raisins). Once the batter, which will be thick, is completely mixed, stir in the raisins and caraway seeds. Place the batter in a greased and floured pan. Cut a cross in the batter.

Bake at 350 for 1 hour

Bread is done when it is golden brown and the outside is hard. Store in the fridge. 



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