25 September, 2011

Irish Soda Quick Bread | Good Housekeeping Cookbook (1963 Edition)

Irish Soda Quick Bread ingredients
Makes 1 loaf
4 cups sifted all-purpose flour
1/4 cup granulated sugar
1 tsp salt
1 tsp double-acting baking powder
2 Tbsp caraway seeds
1/4 cup butter or margarine
2 cups light or dark raisins
1-1/3 cups buttermilk
1 egg, unbeaten
1 tsp baking soda
1 egg yolk, or a little cream

Fruited Irish Soda Bread Variation
Along with raisins stir in 1/2 cup halved candied cherries and 1/4 cup diced preserved orange peel.

Start heating oven to 375 F. Grease 2-quart casserole.

Into mixing bowl, sift flour, sugar, salt, baking powder; stir in caraway seeds. With pastry blender or 2 knives, scissor-fashion, cut in butter till like coarse corn meal; stir in raisins.

Combine buttermilk, egg, soda; stir into flour mixture till just moistened.

Turn dough onto lightly floured surface; knead lightly until smooth; shape into ball.

Place in casserole. With sharp knife, make 4-inch cross, 1/4-inch deep, in top center. Brush with yolk, beaten with fork.

Bake seventy (70) minutes, or until done. Cool in pan ten (10) minutes; remove. Cool before slicing.

This recipe is from The Good Housekeeping Cookbook Edited by Dorothy B Marsh (Harcourt, Brace & World, Inc, 1963), 484 - 485.

Irish / Irish-style
Quick Breads

Page Last Updated 19 May 2015

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