Post by Loupy on Mar 6, 2016 0:05:42 GMT -7
Sweet Irish Soda Bread
From: Sommer @ www.aspicyperspective.com/
Sweet Irish Soda Bread Recipe, perfect for Saint Patrick’s Day. Two tender loaves of slightly sweet bread speckled with traditional raisins and caraway. The flavor of this Sweet Irish Soda Bread recipe gently balances strong, savory Irish dishes.
It’s hearty, with a surprisingly delicate taste.
PREP TIME: 25 minutes
COOK TIME: 60 minutes
YIELD: 2 loaves
Ingredients:
5 cups all purpose flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
2 1/2 cups buttermilk
1 large egg
2 1/2 cups mixed light and dark raisins
3 tablespoons caraway seeds
Turbinado sugar for sprinkling
Directions:
Preheat the oven to 350 degrees F.
Generously butter 2 (9 X 5 inch) bread pans.
Soak the raisins in hot water for 15-20 minutes, then drain well.
Stir together the flour, sugar, baking powder, salt, and baking soda.
Cut the butter into cubes and mix very thoroughly with the flour, by hand, until it looks grainy.
Stir in the drained raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture.
Stir well.
The dough should resemble thick cake batter.
Equally fill 2 loaf pans.
Then sprinkle the top of each with turbinado sugar to make it shimmery.
Bake for 60-70 minutes.
Test with a toothpick for doneness.
Cool in the pans for 3 to 5 minutes.
Transfer to a wire rack to cool.
NOTE: Buttermilk can have different consistencies, depending on the brand. If your dough is thicker than dense cake batter, don't worry!
Just shape it into loaves and place in the pans. No need to add more liquid.
From: Sommer @ www.aspicyperspective.com/
Sweet Irish Soda Bread Recipe, perfect for Saint Patrick’s Day. Two tender loaves of slightly sweet bread speckled with traditional raisins and caraway. The flavor of this Sweet Irish Soda Bread recipe gently balances strong, savory Irish dishes.
It’s hearty, with a surprisingly delicate taste.
PREP TIME: 25 minutes
COOK TIME: 60 minutes
YIELD: 2 loaves
Ingredients:
5 cups all purpose flour, sifted
3/4 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
2 1/2 cups buttermilk
1 large egg
2 1/2 cups mixed light and dark raisins
3 tablespoons caraway seeds
Turbinado sugar for sprinkling
Directions:
Preheat the oven to 350 degrees F.
Generously butter 2 (9 X 5 inch) bread pans.
Soak the raisins in hot water for 15-20 minutes, then drain well.
Stir together the flour, sugar, baking powder, salt, and baking soda.
Cut the butter into cubes and mix very thoroughly with the flour, by hand, until it looks grainy.
Stir in the drained raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture.
Stir well.
The dough should resemble thick cake batter.
Equally fill 2 loaf pans.
Then sprinkle the top of each with turbinado sugar to make it shimmery.
Bake for 60-70 minutes.
Test with a toothpick for doneness.
Cool in the pans for 3 to 5 minutes.
Transfer to a wire rack to cool.
NOTE: Buttermilk can have different consistencies, depending on the brand. If your dough is thicker than dense cake batter, don't worry!
Just shape it into loaves and place in the pans. No need to add more liquid.
