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IRISH SODA BREAD ...this bread can be easily mixed together by children. For St. Patrick's Day it makes an authentic contribution to the festivities. 6 Tbsp. butter 3 c. flour 1 1/2 tsp. salt 1 Tbsp. baking powder 1 Tbsp. baking soda 3/4 c. granulated sugar 1 1/2 c. dried currants 1 3/4 c. buttermilk 2 eggs, beaten well 1 Tbsp. caraway seed (optional) Smear 2 tablespoons of the butter evenly in a 10 inch cast-iron skillet or a 2 quart casserole. Line the buttered skillet with a circle of waxed paper. Melt 2 more tablespoons butter in a separate pan and set aside. Preheat oven to 350 degrees. Sift dry ingredients together. Add currants to dry ingredients and toss well to coat. Whisk together buttermilk, eggs and melted butter. Add to the dry ingredients along with the caraway seed, if desired. Mix just until blended; do not overmix. Spoon batter into the prepared skillet or casserole and smooth top gently with a spatula. Dot the top with remaining 2 tablespoons butter. Bake until golden brown and puffed, about 60 minutes. Cool slightly; remove from skillet and cool completely on a rack or serve directly from skillet. Cut into wedges. Makes 1 loaf; 6 portions. *BLKLIN This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |