Sunday, March 14, 2010

Irish Soda Bread

This was one easy recipe.  And the end result was lovely, with a fine crumb. I took a loaf to the Corned Beef and Cabbage St Patrick's meeting last night, and it was a hit. They ate every piece I took! I have to admit that I left about 4 pieces home for the Irishman...and that was after he ate 3 pieces.  lol   He told me this morning that a guy came in the door of the meeting last night and said --"Hey! I heard that somebody brought Irish Soda
Bread !! My grandmother used to make that all the time ! Is there any left???"  And he got the last piece, cooing over it and the real butter that I brought to slather on it.

  This recipe is made with buttermilk and the end result is beautiful.

  Here's the ingredients list:

4 cups all purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup buttermilk
1 egg
[1/4 cup butter, melted]
[1/4 cup buttermilk]


Preheat the oven to 375 degrees R. (190 degrees C)   Lightly grease a  large baking sheet.

In a large bowl,  mix together the flour, sugar, baking soda, baking powder, salt and  butter. Mix well. Stir in 1 cup buttermilk and 1 egg. Again mix it as well as you can.

 Turn this out onto a barely floured surface and knead slightly. It won't be real smooth or shiny, but it will form a nice ball.  Form the dough into a  mound and put on the greased baking sheet.  Using a sharp knife, cut a large X into the top of the loaf.

 Now, mix together the melted butter and buttermilk and brush the loaf with this mixture.  You'll have a bit of the mixture left over, and about every 15 minutes, pull the loaf out of the oven and brush some more on it. Right at the end, the last basting, I also sprinkle some white sugar on the top...just to make it prettier.

  Bake the loaf in the preheated oven about 45-50 minutes. Insert a toothpick in--if it comes out clean, she's done!  And she's a beaut--

After it cools, it's much easier to slice than when it first comes out of the oven. This makes a huge loaf, enough for about 20 servings (not at my house! lol).  I cut it in half and then half again and make the slices about half an inch thick and 3 inches long.

  This is a great bread to make when you don't have a ton of's about 15 minutes prep and 45 minutes to bake.

 Bon Apetit !!

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