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- Heritage recipe from Ireland for the "real deal" in Irish Soda Breads
- S. Chokel
Serves/Makes:8 or more
- 1 lb (.5 kg). self rising flour
- 2 oz (56 grm). fat (unsalted butter, lard, crisco, your choice)
- 1 tsp (5 ml) salt
- 4 tbsp (60 ml) sugar
- 1/2 lb (.2 kg). seedless sultanas (or raisins)
- 2 large eggs
- 1 pint or a sufficient amount of fresh or soured milk for batter consistency
- Sift the flour, salt, and sugar togther into a large deep bread bowl.
- Rub the fat into the flour mixture and add the sultanas.
- In a separate medium bowl, beat the eggs well.
- Add to the eggs about 3/4 pint of milk, and stir up.
- Add the egg and milk to the flour and fruit mixture and mix lightly until it is to a dropping consistency.
- Line the bottom of a 9-inch cake tin. (Grease and flour or line with greased wax-paper or use parchment paper)
- Turn the mixture into the tin and bake in a fairly hot oven of 420F for 1/2 hour.
- Reduce the heat after the 1/2 hour to 370 degrees (200 C.) and continue baking for another 15 minutes.
- Note1: If using plain flour add 1 teaspoon of bextartar (baking powder).
Note2: The consistency of the batter should be softish which will drop heavily from the spoon, but not soft enough to pour.
Note3: This is delicious if eaten on the day it is baked or even hot from the oven. Add a couple of handfuls of chopped nuts and if liked some chopped crystallised ginger or about 1/4 pound of chopped dates instead of sultanas. There are many ways to vary Fancy Soda Bread.
Note4: I use unsalted butter and have great results, my grandmother from Ireland always used Lard and it was exquisite.
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