Fancy Soda Bread

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Fancy Soda Bread

Recipe Information
Description: Heritage recipe from Ireland for the "real deal" in Irish Soda Breads Source: S. Chokel Serves/Makes:8 or more Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Description:: Heritage recipe from Ireland for the "real deal" in Irish Soda Breads

Source:: S. Chokel

Serves/Makes:8 or more

Ingredients

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

Preparation

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.

Comments

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.