Sunday I went looking for a new recipe for Irish Soda bread as I can't find
my favorite anywhere. I went to food network and found a recipe and printed
it out, but looking at it, I found that the originator of this recipe called
for 15 minutes at 450, then turn down to 400 for 30 minutes more.
(Creamation!??)

So I went looking for another and (LO & BEHOLD), the one I liked was by the
same chef, only this time it was 45 minutes at 375. It did not include
baking powder, just baking soda. An aside amusement: Bobby Flay's wife
asked him why he used both in a biscuit recipe, and he stammered out a
reply, something like, "because they work differently," to which she replied
something, like "Oh, Great!)

The recipe I tried is certainly not the best I've had, so since it's almost
the 17th, can anyone share their favorite Irish Soda Bread. (Preferably a
basic recipe without raisins.)
Thanks so much,
Dee Dee

Dee Randall wrote:
>
> Sunday I went looking for a new recipe for Irish Soda bread as I can't find
> my favorite anywhere. I went to food network and found a recipe and printed
> it out, but looking at it, I found that the originator of this recipe called
> for 15 minutes at 450, then turn down to 400 for 30 minutes more.
> (Creamation!??)
>
> So I went looking for another and (LO & BEHOLD), the one I liked was by the
> same chef, only this time it was 45 minutes at 375. It did not include
> baking powder, just baking soda. An aside amusement: Bobby Flay's wife
> asked him why he used both in a biscuit recipe, and he stammered out a
> reply, something like, "because they work differently," to which she replied
> something, like "Oh, Great!)
>
> The recipe I tried is certainly not the best I've had, so since it's almost
> the 17th, can anyone share their favorite Irish Soda Bread. (Preferably a
> basic recipe without raisins.)
> Thanks so much,
> Dee Dee

Here's my recipe that it took me over 20 years to find.
I spent many years making various soda bread recipes and
they always turned out like bricks. I finally found the
perfect one. This is regular everyday soda bread not the
"special occasion" one with the raisins in it. This is
what I was served at all the b&b's I stayed at in Ireland.

Kate

SODA BREAD

4 c. flour
1 t. salt
1 t. baking soda
1 t. sugar (optional, but I always add it)
2 c. buttermilk or sour milk (I've always used buttermilk)

Thoroughly mix dry ingredients in large bowl. Add enough of the
buttermilk to make a soft dough. (It should be almost too sticky to
work with.) Turn out onto a well-floured pastry cloth and knead very
briefly but enough to make sure the dough is smooth. Work fast because
as soon as you add the buttermilk it reacts with the baking soda to make
the bread start to rise.

Form a round loaf about 1 1/2" thick - just pat it out into a rough
circle working quickly. Cut a cross in the top with a floured knife
(cut about ½" deep at least). Place on a lightly floured baking sheet
and put at once into a preheated 450F oven. (I always bake mine
directly on my baking tiles.) Place on the top shelf. Bake for 30-45
minutes until golden brown and it sounds hollow when you rap on the
bottom of the loaf with your knuckles. Wrap immediately in a clean tea
towel if you want a soft crust. (I personally prefer a crisp crust.)
(From A Little Irish Cookbook by John Murphy.)

"Kate Connally" > wrote in message
...
> Dee Randall wrote:
>>
>> Sunday I went looking for a new recipe for Irish Soda bread as I can't
>> find
>> my favorite anywhere. I went to food network and found a recipe and
>> printed
>> it out, but looking at it, I found that the originator of this recipe
>> called
>> for 15 minutes at 450, then turn down to 400 for 30 minutes more.
>> (Creamation!??)
>>
>> So I went looking for another and (LO & BEHOLD), the one I liked was by
>> the
>> same chef, only this time it was 45 minutes at 375. It did not include
>> baking powder, just baking soda. An aside amusement: Bobby Flay's wife
>> asked him why he used both in a biscuit recipe, and he stammered out a
>> reply, something like, "because they work differently," to which she
>> replied
>> something, like "Oh, Great!)
>>
>> The recipe I tried is certainly not the best I've had, so since it's
>> almost
>> the 17th, can anyone share their favorite Irish Soda Bread. (Preferably
>> a
>> basic recipe without raisins.)
>> Thanks so much,
>> Dee Dee
>
> Here's my recipe that it took me over 20 years to find.
> I spent many years making various soda bread recipes and
> they always turned out like bricks. I finally found the
> perfect one. This is regular everyday soda bread not the
> "special occasion" one with the raisins in it. This is
> what I was served at all the b&b's I stayed at in Ireland.
>
> Kate
>
> SODA BREAD
>
> 4 c. flour
> 1 t. salt
> 1 t. baking soda
> 1 t. sugar (optional, but I always add it)
> 2 c. buttermilk or sour milk (I've always used buttermilk)
>
> Thoroughly mix dry ingredients in large bowl. Add enough of the
> buttermilk to make a soft dough. (It should be almost too sticky to
> work with.) Turn out onto a well-floured pastry cloth and knead very
> briefly but enough to make sure the dough is smooth. Work fast because
> as soon as you add the buttermilk it reacts with the baking soda to make
> the bread start to rise.
>
> Form a round loaf about 1 1/2" thick - just pat it out into a rough
> circle working quickly. Cut a cross in the top with a floured knife
> (cut about ½" deep at least). Place on a lightly floured baking sheet
> and put at once into a preheated 450F oven. (I always bake mine
> directly on my baking tiles.) Place on the top shelf. Bake for 30-45
> minutes until golden brown and it sounds hollow when you rap on the
> bottom of the loaf with your knuckles. Wrap immediately in a clean tea
> towel if you want a soft crust. (I personally prefer a crisp crust.)
> (From A Little Irish Cookbook by John Murphy.)

Thanks so much.
This sounds pretty good to me. I like to bake on the stone, too. And I
like a crisp crust.
SAVED to make!
Dee Dee

Dee Randall wrote:
> Sunday I went looking for a new recipe for Irish Soda bread as I
> can't find my favorite anywhere. I went to food network and found a
> recipe and printed it out, but looking at it, I found that the
> originator of this recipe called for 15 minutes at 450, then turn
> down to 400 for 30 minutes more. (Creamation!??)

This is what my mom used to make (and heaven help us, she's Scottish and the
daughter of an Orangeman!):

Irish Soda Bread

4 c. flour
1 tsp. salt
3 tsp. baking powder
1 tsp. baking soda
1/4 c. sugar (optional)
1/8 tsp. ground cardamon seed (optional)
1/2 stick (4 Tbs.) butter
1 egg
1-3/4 c. buttermilk

In a large bowl combine the flour, salt, soda, baking powder, sugar and
spices. Add butter and cut in with a pastry blender or a fork until the
mixture is crumbly. Beat the egg slightly and mix with the buttermilk. Add
to the dry mixture and blend thoroughly. Turn the dough onto a floured
board and knead until smooth 2-3 minutes. Divide dough in half and shape
into round loaves that will fit in an 8 inch cake or pie plate. Cut crosses
on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.

Jill

"jmcquown" > wrote in message
...
> Dee Randall wrote:
>> Sunday I went looking for a new recipe for Irish Soda bread as I
>> can't find my favorite anywhere. I went to food network and found a
>> recipe and printed it out, but looking at it, I found that the
>> originator of this recipe called for 15 minutes at 450, then turn
>> down to 400 for 30 minutes more. (Creamation!??)
>
> This is what my mom used to make (and heaven help us, she's Scottish and
> the
> daughter of an Orangeman!):
>
> Irish Soda Bread
>
> 4 c. flour
> 1 tsp. salt
> 3 tsp. baking powder
> 1 tsp. baking soda
> 1/4 c. sugar (optional)
> 1/8 tsp. ground cardamon seed (optional)
> 1/2 stick (4 Tbs.) butter
> 1 egg
> 1-3/4 c. buttermilk
>
> In a large bowl combine the flour, salt, soda, baking powder, sugar and
> spices. Add butter and cut in with a pastry blender or a fork until the
> mixture is crumbly. Beat the egg slightly and mix with the buttermilk.
> Add
> to the dry mixture and blend thoroughly. Turn the dough onto a floured
> board and knead until smooth 2-3 minutes. Divide dough in half and shape
> into round loaves that will fit in an 8 inch cake or pie plate. Cut
> crosses
> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>
> Jill
>
Hmm. a little different; I like the ground cardamon seed idea.
Is egg an ingredient not common to soda bread, do you know?
Thanks for this recipe; it's nice too to have a 'heritage' recipe; thanks
for the gift.
I've saved to make later.
Dee Dee

Dee Randall wrote:
> "jmcquown" > wrote in message
> ...
>> Dee Randall wrote:
>>> Sunday I went looking for a new recipe for Irish Soda bread as I
>>> can't find my favorite anywhere. I went to food network and found a
>>> recipe and printed it out, but looking at it, I found that the
>>> originator of this recipe called for 15 minutes at 450, then turn
>>> down to 400 for 30 minutes more. (Creamation!??)
>>
>> This is what my mom used to make (and heaven help us, she's Scottish
>> and the
>> daughter of an Orangeman!):
>>
>> Irish Soda Bread
>>
>> 4 c. flour
>> 1 tsp. salt
>> 3 tsp. baking powder
>> 1 tsp. baking soda
>> 1/4 c. sugar (optional)
>> 1/8 tsp. ground cardamon seed (optional)
>> 1/2 stick (4 Tbs.) butter
>> 1 egg
>> 1-3/4 c. buttermilk
>>
>> In a large bowl combine the flour, salt, soda, baking powder, sugar
>> and spices. Add butter and cut in with a pastry blender or a fork
>> until the mixture is crumbly. Beat the egg slightly and mix with
>> the buttermilk. Add
>> to the dry mixture and blend thoroughly. Turn the dough onto a
>> floured board and knead until smooth 2-3 minutes. Divide dough in
>> half and shape into round loaves that will fit in an 8 inch cake or
>> pie plate. Cut crosses
>> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>>
>> Jill
>>
> Hmm. a little different; I like the ground cardamon seed idea.
> Is egg an ingredient not common to soda bread, do you know?
> Thanks for this recipe; it's nice too to have a 'heritage' recipe;
> thanks for the gift.
> I've saved to make later.
> Dee Dee

Just talked to Mom and she said yes, the egg is essential and the cardomon
seeds are also what she remembers her mother (Hannah Douglas Brown) making.

Jill

"jmcquown" > wrote in message
...
> Dee Randall wrote:
>> "jmcquown" > wrote in message
>> ...
>>> Dee Randall wrote:
>>>> Sunday I went looking for a new recipe for Irish Soda bread as I
>>>> can't find my favorite anywhere. I went to food network and found a
>>>> recipe and printed it out, but looking at it, I found that the
>>>> originator of this recipe called for 15 minutes at 450, then turn
>>>> down to 400 for 30 minutes more. (Creamation!??)
>>>
>>> This is what my mom used to make (and heaven help us, she's Scottish
>>> and the
>>> daughter of an Orangeman!):
>>>
>>> Irish Soda Bread
>>>
>>> 4 c. flour
>>> 1 tsp. salt
>>> 3 tsp. baking powder
>>> 1 tsp. baking soda
>>> 1/4 c. sugar (optional)
>>> 1/8 tsp. ground cardamon seed (optional)
>>> 1/2 stick (4 Tbs.) butter
>>> 1 egg
>>> 1-3/4 c. buttermilk
>>>
>>> In a large bowl combine the flour, salt, soda, baking powder, sugar
>>> and spices. Add butter and cut in with a pastry blender or a fork
>>> until the mixture is crumbly. Beat the egg slightly and mix with
>>> the buttermilk. Add
>>> to the dry mixture and blend thoroughly. Turn the dough onto a
>>> floured board and knead until smooth 2-3 minutes. Divide dough in
>>> half and shape into round loaves that will fit in an 8 inch cake or
>>> pie plate. Cut crosses
>>> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>>>
>>> Jill
>>>
>> Hmm. a little different; I like the ground cardamon seed idea.
>> Is egg an ingredient not common to soda bread, do you know?
>> Thanks for this recipe; it's nice too to have a 'heritage' recipe;
>> thanks for the gift.
>> I've saved to make later.
>> Dee Dee
>
> Just talked to Mom and she said yes, the egg is essential and the cardomon
> seeds are also what she remembers her mother (Hannah Douglas Brown)
> making.
>
> Jill
>
Thanks for asking and letting me know.

Ahh -- Hannah Douglas Brown -- lovely name!
There is a running argument about a "Hannnah" in my family. Someone
misspelled/mis-wrote/illegible Hannah's name (born About 1743) as "Duanna,"
and people have been fighting about it ever since -- volumes! I've NEVER
heard the name, "Duanna."

A "Mrs. Brown" story:
My deceased cousin told this story about 'Grandpa Jones' -- you may have
heard of him. Grandpa Jones said to my cousin's mother after not seeing her
for a number of years:
"Ah, MRS. BROWN, I'll always remember your biscuits."
Sort of a W. C. Fields' moment. LOL.

Dee Dee

This is a really great Irish soda bread -- given to me a few years ago
by an Irish friend --

Brian Brophy's Irish Soda Bread

This is the very best Irish Soda Bread. The recipe was given to me by
my friend, Brian Brophy

8-10 servings 1 loaf

4 cups unsifted flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs
4 ounces butter, cut into 1/2 inch pieces and left in the refrigerator
un use
1/2 lb raisins (Sunmaid for baking are best) (optional)
1 teaspoon caraway seeds (optional)

Preheat oven to 350 degrees.
Mix dry ingredients in a large bowl.
Toss mixture with hands or wire wisk to make it light and airy.
Put dry mixture and butter into a food processor and pulse a few times
til butter is the size of peas Return to bowl and add raisins and/or
caraway seeds if using.
Beat eggs in a separate bowl, add buttermilk and blend well.
Pour egg mixture, a little at a time, into dry mixture.
Blend well with a spoon or spatula.
Don't overmix.
Dough should be heavy, but not too wet.
If too dry, add a little more buttermilk.
Dust hands with flour and mold dough into a round.
Place dough into a greased 9" round pan.
Dust top generously with flour.
Cut a deep cross into the dough.
This will prevent the bread from cracking, and it looks traditional.
Bake at 350 degrees for one hour, or until well browned and center is
not doughy.
Cool on rack, and serve warm w/butter and jam.

Dee Randall wrote:
> "jmcquown" > wrote in message
> ...
>> Dee Randall wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>>> Dee Randall wrote:
>>>>> Sunday I went looking for a new recipe for Irish Soda bread as I
>>>>> can't find my favorite anywhere. I went to food network and
>>>>> found a recipe and printed it out, but looking at it, I found
>>>>> that the originator of this recipe called for 15 minutes at 450,
>>>>> then turn
>>>>> down to 400 for 30 minutes more. (Creamation!??)
>>>>
>>>> This is what my mom used to make (and heaven help us, she's
>>>> Scottish and the
>>>> daughter of an Orangeman!):
>>>>
>>>> Irish Soda Bread
>>>>
>>>> 4 c. flour
>>>> 1 tsp. salt
>>>> 3 tsp. baking powder
>>>> 1 tsp. baking soda
>>>> 1/4 c. sugar (optional)
>>>> 1/8 tsp. ground cardamon seed (optional)
>>>> 1/2 stick (4 Tbs.) butter
>>>> 1 egg
>>>> 1-3/4 c. buttermilk
>>>>
>>>> In a large bowl combine the flour, salt, soda, baking powder, sugar
>>>> and spices. Add butter and cut in with a pastry blender or a fork
>>>> until the mixture is crumbly. Beat the egg slightly and mix with
>>>> the buttermilk. Add
>>>> to the dry mixture and blend thoroughly. Turn the dough onto a
>>>> floured board and knead until smooth 2-3 minutes. Divide dough in
>>>> half and shape into round loaves that will fit in an 8 inch cake or
>>>> pie plate. Cut crosses
>>>> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>>>>
>>>> Jill
>>>>
>>> Hmm. a little different; I like the ground cardamon seed idea.
>>> Is egg an ingredient not common to soda bread, do you know?
>>> Thanks for this recipe; it's nice too to have a 'heritage' recipe;
>>> thanks for the gift.
>>> I've saved to make later.
>>> Dee Dee
>>
>> Just talked to Mom and she said yes, the egg is essential and the
>> cardomon seeds are also what she remembers her mother (Hannah
>> Douglas Brown) making.
>>
>> Jill
>>
> Thanks for asking and letting me know.
>
> Ahh -- Hannah Douglas Brown -- lovely name!
> There is a running argument about a "Hannnah" in my family. Someone
> misspelled/mis-wrote/illegible Hannah's name (born About 1743) as
> "Duanna," and people have been fighting about it ever since --
> volumes! I've NEVER heard the name, "Duanna."
>
> A "Mrs. Brown" story:
> My deceased cousin told this story about 'Grandpa Jones' -- you may
> have heard of him. Grandpa Jones said to my cousin's mother after
> not seeing her for a number of years:
> "Ah, MRS. BROWN, I'll always remember your biscuits."
> Sort of a W. C. Fields' moment. LOL.
>
> Dee Dee

Hannah Smith-Douglas-Brown. Known for her scones cut into triangles and
baked on a griddle She was born in Kirkintillach, Scotland, in 1896

Jill

Dee Randall wrote:
>
>
> Ahh -- Hannah Douglas Brown -- lovely name!
> There is a running argument about a "Hannnah" in my family. Someone
> misspelled/mis-wrote/illegible Hannah's name (born About 1743) as "Duanna,"
> and people have been fighting about it ever since -- volumes! I've NEVER
> heard the name, "Duanna."

I also came across an apparently misspelled name of one
of my ancestors. It came up spelled about 3 different
ways in different sources. One of them looked like a
totally different name but I finally reached the conclusion
it was the same person. Can't think what the name was
right now. It was back in the 1700's or 1800's. No one
to argue with about it now. ;-)

Kate

jmcquown wrote:
>
> Dee Randall wrote:
> > Sunday I went looking for a new recipe for Irish Soda bread as I
> > can't find my favorite anywhere. I went to food network and found a
> > recipe and printed it out, but looking at it, I found that the
> > originator of this recipe called for 15 minutes at 450, then turn
> > down to 400 for 30 minutes more. (Creamation!??)
>
> This is what my mom used to make (and heaven help us, she's Scottish and the
> daughter of an Orangeman!):
>
> Irish Soda Bread
>
> 4 c. flour
> 1 tsp. salt
> 3 tsp. baking powder
> 1 tsp. baking soda
> 1/4 c. sugar (optional)
> 1/8 tsp. ground cardamon seed (optional)
> 1/2 stick (4 Tbs.) butter
> 1 egg
> 1-3/4 c. buttermilk
>
> In a large bowl combine the flour, salt, soda, baking powder, sugar and
> spices. Add butter and cut in with a pastry blender or a fork until the
> mixture is crumbly. Beat the egg slightly and mix with the buttermilk. Add
> to the dry mixture and blend thoroughly. Turn the dough onto a floured
> board and knead until smooth 2-3 minutes. Divide dough in half and shape
> into round loaves that will fit in an 8 inch cake or pie plate. Cut crosses
> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>
> Jill

This sounds good. I think I'll give it a try one of
these days.

Kate

"Kate Connally" > wrote in message
...
> jmcquown wrote:
>>
>> Dee Randall wrote:
>> > Sunday I went looking for a new recipe for Irish Soda bread as I
>> > can't find my favorite anywhere. I went to food network and found a
>> > recipe and printed it out, but looking at it, I found that the
>> > originator of this recipe called for 15 minutes at 450, then turn
>> > down to 400 for 30 minutes more. (Creamation!??)
>>
>> This is what my mom used to make (and heaven help us, she's Scottish and
>> the
>> daughter of an Orangeman!):
>>
>> Irish Soda Bread
>>
>> 4 c. flour
>> 1 tsp. salt
>> 3 tsp. baking powder
>> 1 tsp. baking soda
>> 1/4 c. sugar (optional)
>> 1/8 tsp. ground cardamon seed (optional)
>> 1/2 stick (4 Tbs.) butter
>> 1 egg
>> 1-3/4 c. buttermilk
>>
>> In a large bowl combine the flour, salt, soda, baking powder, sugar and
>> spices. Add butter and cut in with a pastry blender or a fork until the
>> mixture is crumbly. Beat the egg slightly and mix with the buttermilk.
>> Add
>> to the dry mixture and blend thoroughly. Turn the dough onto a floured
>> board and knead until smooth 2-3 minutes. Divide dough in half and shape
>> into round loaves that will fit in an 8 inch cake or pie plate. Cut
>> crosses
>> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>>
>> Jill
>
> This sounds good. I think I'll give it a try one of
> these days.
>
> Kate

Today I went to Trader Joe's. They usually have a table in the back where
they give out samples. Today it was an artichoke dip recipe from their
canned artichokes (darn! I forgot to pick up the recipe -- it might be on
their website though) and an Irish Soda Bread that they had for the holiday.
There were four people who tasted the soda bread while I was there and
thought it was wonderful. I thought it was pretty sad. Egad! It was
sweeter than cake! But that's just me, I guess. I didn't like it at all.
Bought two cases of wine and more bittersweet chocolate though! I'm not a
complete fool.
Dee Dee

jmcquown wrote:
>
> Dee Randall wrote:
> > Sunday I went looking for a new recipe for Irish Soda bread as I
> > can't find my favorite anywhere. I went to food network and found a
> > recipe and printed it out, but looking at it, I found that the
> > originator of this recipe called for 15 minutes at 450, then turn
> > down to 400 for 30 minutes more. (Creamation!??)
>
> This is what my mom used to make (and heaven help us, she's Scottish and the
> daughter of an Orangeman!):
>
> Irish Soda Bread
>
> 4 c. flour
> 1 tsp. salt
> 3 tsp. baking powder
> 1 tsp. baking soda
> 1/4 c. sugar (optional)
> 1/8 tsp. ground cardamon seed (optional)
> 1/2 stick (4 Tbs.) butter
> 1 egg
> 1-3/4 c. buttermilk
>
> In a large bowl combine the flour, salt, soda, baking powder, sugar and
> spices. Add butter and cut in with a pastry blender or a fork until the
> mixture is crumbly. Beat the egg slightly and mix with the buttermilk. Add
> to the dry mixture and blend thoroughly. Turn the dough onto a floured
> board and knead until smooth 2-3 minutes. Divide dough in half and shape
> into round loaves that will fit in an 8 inch cake or pie plate. Cut crosses
> on top of the dough 1/2 inch deep. Bake at 375F for 35-40 minutes.
>
> Jill

This sounds good. I think I'll give it a try one of
these days.

Kate

"Dee Randall" > wrote in message
...
> snip>
> The recipe I tried is certainly not the best I've had, so since it's
> almost the 17th, can anyone share their favorite Irish Soda Bread.
> (Preferably a basic recipe without raisins.)
> Thanks so much,
> Dee Dee
> -------------

The one I use has raisins in it but you can certainly leave them out. I
usually only use half as many as called for because we're not big on 'baked
raisins' either.

Let me know what you think.
Syssi




Irish Rosie's Irish Soda Bread by 1Steve posted on Feb 25, 2002 via
Recipezaar.com

This recipe was passed on to me by a dear friend of my mothers who was born
and raised in Ireland. It's the best Irish soda bread I have ever had. It is
much higher, lighter and softer than most other recipes I have seen. It has
an excelent flavor and texture as well.

3 1/2 c flour
1/2 c sugar
1/2 t baking soda
2 t baking powder
1 t salt
1 pint sour cream
2 eggs
2 T caraway seeds (optional but I always use them)
3/4 c raisins

1. Combine dry ingredients together in a large bowl.
2. In a small bowl beat eggs and stir in sour cream.
3. Add the egg and sour cream mixture to the dry ingredients and stir with a
wooden spoon.
4. Batter will be very thick.
5. Add the raisins and caraway seeds and stir well with wooden spoon or
knead in with your hands.
6. Place batter in a greased 9 inch springform pan.
7. Dust the top with enough flour so that you can pat the batter like a
bread dough evenly in the pan without it sticking to your hands.
8. With a knife make a shallow crisscross on the top.
9. Bake for 50 minutes in a preheated 350ºF oven.

On Tue, 14 Mar 2006 10:57:07 -0500, "Dee Randall"
> wrote:

>Sunday I went looking for a new recipe for Irish Soda bread as I can't find
>my favorite anywhere. I went to food network and found a recipe and printed
>it out, but looking at it, I found that the originator of this recipe called
>for 15 minutes at 450, then turn down to 400 for 30 minutes more.
>(Creamation!??)
>
>So I went looking for another and (LO & BEHOLD), the one I liked was by the
>same chef, only this time it was 45 minutes at 375. It did not include
>baking powder, just baking soda. An aside amusement: Bobby Flay's wife
>asked him why he used both in a biscuit recipe, and he stammered out a
>reply, something like, "because they work differently," to which she replied
>something, like "Oh, Great!)
>
>The recipe I tried is certainly not the best I've had, so since it's almost
>the 17th, can anyone share their favorite Irish Soda Bread. (Preferably a
>basic recipe without raisins.)
>Thanks so much,
>Dee Dee


This is a favorite around here. The raisins and.or caraway seed are
optional. It is far from traditional, but we like it.

This makes 2 large loaves.

Boron

Irish Soda Bread

6 + cups flour
1 Tbsp baking soda
1/2 cup Sugar
4 Tbsp butter, cut into pats
3 Tsp baking powder
1 ½ Tsp Salt
1 ½ - 2 cups raisins
Caraway seeds to taste 2-3 Tbsp
3 cups Buttermilk

Mix all the dry ingredients in a bowl. Cut in butter with pastry
blender

Mix in caraway seeds and raisins. Mix in buttermilk until all flour
is incorporated Knead on floured surface with floured hands

Divide in 2 and shape, making X crosscut with a bench knife. Bake on
stone at 375 for 15 minutes, then at 350 until internal temp is 190.