This is Peg Bracken's Irish Soda Bread from The Complete I Hate to Cook Book adapted to my family's needs. I've increased it by half again to put it into an 8" square pan like cornbread instead of making a round loaf, used half whole wheat flour, and decreased the fat a bit. An excellent accompaniment to corned beef and cabbage, BBQ pork, sausage, or pork. Its particularly handy if you've got an extra mouth or two and aren't quite sure that things will go around because its easy, fast, and inexpensive but tastes like something you made up special for the guests. Note -- sour milk is not spoiled milk -- its sour like sour cream. Since pasteurized milk does not sour properly you make it by adding a tbs of vinegar to each cup of milk and letting it stand for 5 minutes. You could substitute buttermilk.
My Private Note
Units: US | Metric
- 1Make the sour milk by adding 1 1/2 tbs vinegar to 1 1/2 cups milk.
- 2Grease an 8x8 pan well.
- 3Mix the dry ingredients together in a bowl. Mix in the oil until crumbly and meal-like.
- 4Mix in raisins and caraway seed.
- 5Add sour milk. Mix well. You will have a soft, biscuit-like dough rather than a batter.
- 6Bake at 350°F 35-45 minutes or until done.
- 7Note -- this can be dropped from a spoon and baked as biscuits instead if that better suits your needs. Increase the heat to 400°F and decrease the cooking time to 8-12 minutes according to how big you made them.
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Nutritional Facts for Peg Bracken's Irish Soda Bread Adapted
Serving Size: 1 (77 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 192.4
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.0 g
- Cholesterol 3.0 mg
- Sodium 276.6 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 2.9 g
- Sugars 8.6 g
- Protein 5.1 g