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Irish Soda Bread Three Ways
Nb persons: 12
Yield:
Preparation time: 20 mins.
Total time: 1 hour
Source: Vancouver Sun
4 cups (1 L) | white pastry flour |
3 tbsp (45 mL) | sugar |
1 tsp (5 mL) | salt |
1 tsp (5 mL) | baking soda |
6 tbsp (90 mL) (3/4 stick) unsalted butter, melted | |
3/4 cup (180 mL) | dried currants, plumped in hot water |
1 | egg |
1 2/3 cups | buttermilk or plain yoghurt, (not Greek style) |
Heat oven to 400 degrees F. Coat a loaf pan or 9 x 9 inch baking pan with cooking spray.
In a large bowl, whisk together the flour, sugar, salt, baking soda.
While stirring, mix in the melted butter until small lumps form and the butter has been evenly distributed. Gently stir in the currants.
In a small bowl, whisk together the egg and buttermilk. All at once, pour the egg-buttermilk mixture into the flour mixture. Stir gently but thoroughly, just until the flour mixture is moistened. Do not over-mix the dough or the bread will be tough.
Scoop the dough into the prepared pan and bake for 30 to 40 minutes, or until a wooden skewer or cake tester inserted at the centre comes out clean. Allow to cool in the pan for 5 to 10 minutes before turning out onto a wire rack. Serve warm with butter or jam.
OATMEAL-RYE SODA BREAD WITH HERBS AND WALNUTS
Follow the recipe above, but instead of white pastry flour substitute 2 1/2 cups (625 mL) whole-wheat pastry flour, 1 cup (250 mL) oatmeal and 1 cup (250 mL) rye flour. Omit the caraway seeds. In place of the currants, stir in 3 tbsp (45 mL) chopped fresh thyme, 3 tbsp (45 mL) chopped fresh chives and 1 cup (250 mL) chopped toasted walnuts. Bake as directed.
DOUBLE CHOCOLATE CHERRY SODA BREAD
Follow the main recipe, but sift 1/2 cup (125 mL) cocoa powder into the dry ingredients in the first step. Also, increase the sugar to 2/3 cup (160 mL) and omit the caraway seeds. In place of the currants, stir in 1 cup (250 mL) chopped dried cherries and 1 cup (250 mL) chopped dark chocolate. Bake as directed.
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