Any recipes for Irish Soda Bread that has almond and currents in it.
Thanks

> wrote in message
link.net...
> Any recipes for Irish Soda Bread that has almond and currents in it.
> Thanks
>
HI,
Here is what I use, although I think the origional called for currents I
prefer golden raisins, not tried almonds, though I don't see why they could
not be added or placed on top of the loaves.
Doug


* Exported from MasterCook *

Irish Soda Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Flour
1 tsp Salt
3 tsp baking powder
1 tsp baking soda
1/4 c sugar
1/2 stick butter
1 egg
1 1/2 c butter milk
3/4 lb golden raisins

Combine in large bowl, flour, salt, baking powder, baking soda and sugar.
Beat egg slightly with butter milk and blend into dry ingedients. Kneed
well then kneed in raisins. Divide into 2 loaves. Bake at 375 for 35 to 40
mins.

- - - - - - - - - - - - - - - - - - -

Thanks that is the recipe. When I saw the buttermilk I recognized it.
With St. Patrick's Day approaching I know we will be making hundreds of
loaves.
McRae

Doug Cutler wrote:

> > wrote in message
> link.net...
>
>>Any recipes for Irish Soda Bread that has almond and currents in it.
>>Thanks
>>
>
> HI,
> Here is what I use, although I think the origional called for currents I
> prefer golden raisins, not tried almonds, though I don't see why they could
> not be added or placed on top of the loaves.
> Doug
>
>
> * Exported from MasterCook *
>
> Irish Soda Bread
>
> Recipe By :
> Serving Size : 2 Preparation Time :0:00
> Categories : Breads
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 c Flour
> 1 tsp Salt
> 3 tsp baking powder
> 1 tsp baking soda
> 1/4 c sugar
> 1/2 stick butter
> 1 egg
> 1 1/2 c butter milk
> 3/4 lb golden raisins
>
> Combine in large bowl, flour, salt, baking powder, baking soda and sugar.
> Beat egg slightly with butter milk and blend into dry ingedients. Kneed
> well then kneed in raisins. Divide into 2 loaves. Bake at 375 for 35 to 40
> mins.
>
> - - - - - - - - - - - - - - - - - - -
>
>
>
>

wrote in
hlink.net:

> Thanks that is the recipe. When I saw the buttermilk I recognized it.
> With St. Patrick's Day approaching I know we will be making hundreds
> of loaves.
> McRae

Hundreds? Wow! I can't imagine attempting that in my kitchen.

This is a particularly good sounding soda bread recipe and I plan to bake
it soon. That said, however, buttermilk is as common in Irish soda bread
as salt is on French fries. In fact, I don't think I've ever seen a recipe
that didn't have it.

If you don't also recognize most of the other ingredients and the
proportions, it's a WAG as to whether *this* is the recipe you had before.
I've no doubt that you'll enjoy this one, though.

Wayne

I will give it a thorough try before I bake over 100 of them.
I do use slivered, chopped almonds and currents. IT is so very good
that even this Frenchman can do it.
Pauli

Wayne Boatwright wrote:

> wrote in
> hlink.net:
>
>
>>Thanks that is the recipe. When I saw the buttermilk I recognized it.
>>With St. Patrick's Day approaching I know we will be making hundreds
>>of loaves.
>>McRae
>
>
> Hundreds? Wow! I can't imagine attempting that in my kitchen.
>
> This is a particularly good sounding soda bread recipe and I plan to bake
> it soon. That said, however, buttermilk is as common in Irish soda bread
> as salt is on French fries. In fact, I don't think I've ever seen a recipe
> that didn't have it.
>
> If you don't also recognize most of the other ingredients and the
> proportions, it's a WAG as to whether *this* is the recipe you had before.
> I've no doubt that you'll enjoy this one, though.
>
> Wayne

wrote in
hlink.net:

> I will give it a thorough try before I bake over 100 of them.
> I do use slivered, chopped almonds and currents. IT is so very good
> that even this Frenchman can do it.
> Pauli

The addition of the almonds sounds good. Curiosity is killing me,
though. What on earth are you going to do with over 100 of them?
Commercial venture? Enjoy!


> Wayne Boatwright wrote:
>
>> wrote in
>> hlink.net:
>>
>>
>>>Thanks that is the recipe. When I saw the buttermilk I recognized
>>>it. With St. Patrick's Day approaching I know we will be making
>>>hundreds of loaves.
>>>McRae
>>
>>
>> Hundreds? Wow! I can't imagine attempting that in my kitchen.
>>
>> This is a particularly good sounding soda bread recipe and I plan to
>> bake it soon. That said, however, buttermilk is as common in Irish
>> soda bread as salt is on French fries. In fact, I don't think I've
>> ever seen a recipe that didn't have it.
>>
>> If you don't also recognize most of the other ingredients and the
>> proportions, it's a WAG as to whether *this* is the recipe you had
>> before. I've no doubt that you'll enjoy this one, though.
>>
>> Wayne
>
>

A happy party for my office of dedicated promotions people.
This will be part of the breakfast with many other goodies.
Pauli

Wayne Boatwright wrote:

> wrote in
> hlink.net:
>
>
>>I will give it a thorough try before I bake over 100 of them.
>>I do use slivered, chopped almonds and currents. IT is so very good
>>that even this Frenchman can do it.
>>Pauli
>
>
> The addition of the almonds sounds good. Curiosity is killing me,
> though. What on earth are you going to do with over 100 of them?
> Commercial venture? Enjoy!
>
>
>
>>Wayne Boatwright wrote:
>>
>>
wrote in
arthlink.net:
>>>
>>>
>>>
>>>>Thanks that is the recipe. When I saw the buttermilk I recognized
>>>>it. With St. Patrick's Day approaching I know we will be making
>>>>hundreds of loaves.
>>>>McRae
>>>
>>>
>>>Hundreds? Wow! I can't imagine attempting that in my kitchen.
>>>
>>>This is a particularly good sounding soda bread recipe and I plan to
>>>bake it soon. That said, however, buttermilk is as common in Irish
>>>soda bread as salt is on French fries. In fact, I don't think I've
>>>ever seen a recipe that didn't have it.
>>>
>>>If you don't also recognize most of the other ingredients and the
>>>proportions, it's a WAG as to whether *this* is the recipe you had
>>>before. I've no doubt that you'll enjoy this one, though.
>>>
>>>Wayne
>>
>>
>