St. Patrick’s Day feasts, whatever they were, no matter how humble, weren’t complete without Irish Soda Bread. It rounds out an Irish Stew like nothing else or further elevates the more showy Corned Beef Brisket and vegetables.
Irish Soda Bread (Traditional)
This recipe is a little outside most traditional but in the past cooks used what they had on hand and if they had whole wheat, they used it)
- 4 cups of flour (I use 3 cups of all-purpose and 1 cup of whole wheat)It’s okay to use only all-purpose flour, in fact that is more traditional.
- 1/3 cup sugar
- 3/4 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 1 cup sour cream
- 1 cup buttermilk
- 2 eggs
- 3/4 cup Irish Ale (Guinness)
- 1 tbsp. caraway seeds (optional: but I use them after I chop them to small pieces before adding them to the recipe).
- 1/2 cup raisins + ¼ cup craisins (also not a traditional ingredient) substitute may raisins if you don’t have craisins.
- Combine dry ingredients together in a large bowl
- In a small bowl beat eggs slightly, stir in sour cream then the ale. Combine well.
- Add the egg, sour cream and ale mixture to the dry ingredients and stir with a wooden spoon. Batter will be thick.
- Add the raisins and toasted caraway seeds and stir well with wooden spoon or knead in with your hands. (may need extra all-purpose flour for dusting your hands.
- Place batter in a well-greased 9 inch spring-form pan (I use butter).
- Dust the top with enough flour so that you can pat the batter, like a bread dough, evenly in the pan without it sticking to your hands.
- With a knife, cut a shallow crisscross on the top.
- Bake for 55 minutes in a preheated 350ºF oven.
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