Irish Soda Bread
This is a good, easy recipe that I've been baking for
years. The girls can even make it themselves. We will be getting parents
to help and selling it for a nickel a taste at our Thinking Day event.
It turns out well every time.
I usually don't use the caraway seeds for things like Thinking Day with
children. They seem to like it better without them. I've made it with or
without the raisins, and sometimes skip the sugar and cinnamon on top.
My husband was raised in Ireland and insists it's more authentic without
the sugar mix, but the kids like it better with. Any way you make it, it
can't be beat for flavor!
** To sour milk: To 1 tablespoon vinegar in measuring cup,
add milk to make 1 cup liquid.
2 cups unsifted all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
4 tablespoons sugar
1 1/2 teaspoons caraway seeds
3 tablespoons shortening or margarine
1 cup buttermilk or sour milk**
2/3 cup raisins, dark or golden, coarsely chopped
1 tablespoon butter or margarine, melted
1/4 teaspoon ground cinnamon
Makes 6-8 servings
Preheat oven to 375 degrees F. Grease an 8- or 9-inch round layer-cake
In medium bowl combine flour, baking powder, baking soda, salt and 3 tablespoons
sugar. Add caraway seeds.
Add shortening, and cut into flour with two knives or a pastry blender
until shortening is in fine pieces.
Make a well in center of flour mixture; pour in buttermilk and add raisins.
Turn out onto lightly floured board and knead gently a few times. Shape
into a 5-inch round and place in prepared pan.
Using a sharp knife or scissors, cut dough crosswise into quarters about
two-thirds of the way through. Brush top surface with melted butter and
sugar mixed with cinnamon.
Bake for 35-40 minutes, until golden brown. Serve warm with butter or margarine.
Note: For a nutrition bonus, why not stir in 2 tablespoons wheat germ
tablespoons rolled oats with the flour?
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This page last updated August 5th, 1999