Prep 10 mins
Cook 55 mins
A little different than most soda bread recipes, which makes it even more delicious! The beer and pepper add a little different flavor, not mention a genuine Irish-ness. I got this out of a Woman's World magazine. This bread tastes best eaten right out of the oven.
- Preheat oven to 350 degrees.
- Let beer stand until flat, about 20-30 minutes.
- Coat baking sheet with cooking spray.
- In a large bowl combine flour, sugar, baking powder, caraway seeds, salt, and pepper.
- Stir in raisins.
- Stir in beer, butter, and one egg until a dough forms.
- On a floured surface, knead dough until smooth. Shape into round loaf.
- With kitchen scissors or serrated knife, cut 1/2" deep X into top of bread.
- Lightly beat remaining egg and brush over dough.
- Bake 55 minutes or until loaf sounds hollow when tapped on bottom.
- Remove from pan and cool on rack.
- Eat warm for best taste!
This turned out great, despite the fact that we 1) used a pretty lousy type of light beer and 2) realized too late that we were out of caraway seeds. This bread has a nice sweetness to it, and the texture is great. I really enjoyed the cracked pepper on top; it went surprisingly well with the raisins (well, we used currants...pretty much the same thing). Thanks for posting this!
One of the best soda breads I have made. I used Sierra Nevada Bigfoot beer, which is an amber, barleywine style ale. Really added some flavor to the bread, along with the caraway seeds. Left out the raisins, as I was serving this with potato soup. I formed this into about an 8-inch round about 2 inches thick, and it rose while baking to about 6 inches! Thanks for this keeper!