A bit of Arán Sóide Gaeilge ?
Time for some of the FAMOUS Irish soda bread!!
I have been meaning to make it for ever but keep finding other things to distract me...
All equally delicious and I can't say no!!
This is a fruity one, given my pennant for fruity breads:) but you could easily make it plain .
There is as you can imagine, hundreds of recipes and variations...
Now we could argue semantics and say this is not bread as it has no yeast in it .
However we all know that there are many breads with no raising agents in it...not even baking powder...
Plus I am NOT going to argue with hundreds of years of tradition:)
So without further ado...You will need.....
3 & 1/2 cups of Pure flour
1 tbsp salt
2 tbsp baking powder
1 tsp baking soda
50 g melted butter
1 & 1/2 cups of raisins
2 tsp of carraway seeds
1 cup sugar
2 cups of buttermilk
What do you do?
Pre heat oven to 175 Celsius.
If you have a big high sided frypan (skillet) then grease it well.
If you have a good, well used & heavy skillet/frypan, you won't need to paper it.
I used a charlotte tin, greased and lined with baking paper.
Combine flour, salt, caraway seeds, baking powder, sugar and baking soda.
In a separate bowl, beat eggs and add in buttermilk.
Combine altogether, don't over mix this!!
Melt butter and leave a little aside to brush on the top of the batter at the end.
Put raisins and melted butter in the batter and quickly mix through.
Place batter in the tin/ skillet , gently brush the top and place in the oven.
Bake for 50-60 minutes and remove from oven.
It will be quite a deep brown.
Allow to cool in the tin for ten minutes and then place on a rack.
Recipe of gorgeousness adapted from Smitten Kitchen recipe.
P.S. I also made it with my current getting the grain in kick, with one cup of flour omitted and a cup of wholemeal put in....
Just as scrummy and barely noticeable...
A darker color and a slight tangy taste .
Both versions gorgeous with the apple and cheese as suggested!!
HMMMMMM maybe i need to make a beer bread....