Thursday, March 17, 2011

Award Winning Irish Soda Bread

Happy St. Patrick's Day!  In honor of the holiday, I thought it would be entirely appropriate to post a recipe for Irish Soda Bread.  It does require baking, after all, and what better than an award winning recipe?  It is a recipe that my Mom uses and she won a gold medal for it at the annual Irish Feis (traditional Gaelic arts and culture festival) in Buffalo, NY.  Pre-Riverdance and Lord of the Dance, I used to dance for Desmond Penrose and later for Edward Murphy, Director of the Drumcliffe School of Irish Dance.  Those were fun times! 

This is a stock photo taken from the Internet of what Irish Soda Bread, with raisins (optional), looks like. When I eventually make a loaf, I will post an actual photo to the blog.  See recipe below.

Marilyn's Irish Soda Bread

4 cups of flour                                                   6 Tbs. butter
3 Tbs. sugar                                                      1 1/2 c. raisins
1 Tbs. baking powder                                      1 Tbs. caraway seeds (optional)
1 tsp. salt                                                           2 eggs
3/4 tsp. baking soda                                         1 1/3 cup of butter milk

Preheat oven to 350 degrees.  Grease a round casserole baking dish ( I have also used a round pie plate and works just as well) - In a large bowl with a fork, mix the first five ingredients - then cut the butter into the flour mixture ( I usually cube the butter first) - the mixutre will resemble coarse crumbs - then add the raisins and caraway seeds.

In a smaller bowl beat the eggs an retain a tablespoon to brush the top of the bread for a nice glaze - add the eggs and butter milk to the flour mixture - mix thoroughly - the mixutre will be sticky - flour your hands and turn the mixture onto a floured surface and knead about 10 times into a nice round ball - place in casserole - cut a deep cross into the bread about 1/4 inch deep - brush with egg - bake about 1 hour and 10 mins. until a tootpick comes out clean when placed in the center of the bread - let cool in pan for about 10 min. it will pop right out - cool completely before slicing.  Enjoy!!

1 comment:

  1. This sounds good and sinful! I am saving this one! When I tried to make it before, it was kind of dry but I'm willing to try a different recipe and this sounds like it will be awesome. Thanks for posting.