Community Pick
Real Irish Soda Bread
photo by PalatablePastime
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
1 tasty loaf
- Serves:
- 16
ingredients
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1 pinch cream of tartar
- 2 tablespoons butter, melted
- 2 eggs
- 1 cup sour cream or 1 cup plain yogurt
- 1⁄2 cup buttermilk
- 1 tablespoon caraway seed (I think they are a must) (optional)
- 1⁄2 - 3⁄4 cup currants or 1/2-3/4 cup raisins
- 1 tablespoon uncooked oatmeal
directions
- Preheat oven to 350 degrees farenheit.
- Butter and flour a pie plate or round cake pan.
- Sprinkle uncooked oats on the bottom of the pan.
- Combine dry ingredients and currants.
- Mix melted butter, eggs and then buttermilk and sour cream.
- Stir in dry ingredients only until incorporated.
- Put dough into a prepared pie pan, in a mound with a rounded top.
- Cut an X in the top of the loaf.
- Bake for 50 minutes.
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Reviews
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Great recipe - but one glaring omission is no salt. I added a half teaspoon (it would be a bland bread without the salt). I didn't have buttermilk, but soured milk worked just fine. Really fabulous, flavorful bread. This was my first try with Irish Soda Bread, which I usually find dry and too crumbly. The four of us scarfed nearly the whole loaf!!
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Oh my goodness! When I saw kittencal liked this recipe I knew I had to give it a try. As usual she's absolutely right...this recipe is for sure a keeper. It yields such a tender moist loaf and not at all heavy (a problem with many a soda bread recipe). I love this warm straight from the oven and later toasted,buttered along with a mug of tea. It also freezes beautifully. Thanks so much for this perfectly written recipe that gave me the ever elusive 5 star loaf of Irish soda bread. Hats off!!!
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Thanks for a tasty recipe for soda bread people a actually liked! I've made the bread twice in one week and shared the recipe multiple times. Had to think twice about letting people in on the secret of how easy it is! The second time I made it with Greek-style yogurt and had to add a bit more flour.
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Tweaks
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I thought this recipe was very good, but it is definately not the recipe that I grew up with. This recipe is more moist and does not have the soda/salt flavor that I am used to. It's almost to cakey and a little too sweet. Maybe next time, I'd try 1 egg and 1 tsp cream of tartar. I used 1 cup of sour cream and substituted 2 tbs of olive oil for butter.
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Excellent recipe!! Taste and texture were great. Received lots of complements on this bread. I substituted chopped, dried dates for currants. This bread has a pleasant, light sweetness to it and can be enjoyed with coffee as well as meals. The only thing that I found a bit difficult was the shaping. After mixing until incorporated, the dough needs to be lightly kneaded with flowered hands (very sticky) on a floured counter surface in order to shape into an even mound before placing into the baking pan. I used a 9", round Pyrex bake pan and placed the dough in the center leaving space for even heat circulation all around. My bread was done in 45 minutes at 350 degrees! You won't be disappointed with this recipe!!
RECIPE SUBMITTED BY
DeSouter
United States
Being a born and bred New Yorker with lots of varied ethnic food influences growing up, you can find me enjoying anything from Bloodwurst to Chicken Jahlfrezi to PBJs with fresh-ground honey roasted peanut butter and yummy homemade strawberry jam, and don't forget my friend Anna's mother's Pomodoro Sauce (via Bari, Italy). When it comes to eating and cooking, many native New Yorkers seem to be of whatever background that is on their plate at the moment.
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<br>I notice that a good number of Zaarites list "pet peeves" here. Many list whiny people as their peeve. Hey...I live in NYC where almost EVERYONE whines and complains, so I don't notice anymore. What burns my biscuits is seeing recipes that call for some really funky ingredients like Kraft (cough cough) Parmesan cheese in the green can and chicken from a can. I had never even heard of chicken in CAN(???) until last year. Get the best quality ingredients you purse will allow. That includes spices. Those jars of spices that sell for 99 cents are no bargain if you can afford something better. Do yourself a favor and if possible, go and explore any ethnic food markets in your area. They have the most wonderful spices and herbs and they are usually priced well. And you'll find so many other goodies you'd never have even known about. (I know this isn't possible for everyone, but then there's always the internet)
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<br>Sorry, I am the product of an "ingredient snob" father and I just can't help having inherited that gene to a certain extent. And again, I'm a New Yawka...we are SLIGHTLY opinionated. You're reading about the person who drives (I kid you not) 3 hours upstate and 3 hours back just to get THE sausage I need for my Thanksgiving stuffing. So call me fanatical.
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<br>I am a rather good baker and for a short time I had my own dessert biz...until I found out how hard it can be to work for yourself. So I went back to working as an Art Editor in publishing.