Irish Soda Bread
From Catherine May Residents’ Book Of Favorite Recipes (2001).
No ratings yet
A historical recipe
Catherine May Residents’ Book Of Favorite Recipes (2001).
Ireland
Known as an Irish recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 1/2 c.
- buttermilk 2 tb.
- melted butter 1 lg.
- egg, lighten beaten ‘T 1/2 cs.
- raisins 2/3 c.
- sugar 1 tb.
- baking powder 1 ts.
- soda 41!
- $8.7 Salt Preheat oven to 350°.
- Grease loaf pan.
- Place buttermilk, butter, eggs and raisins in a medium bowl.
- Combine dry ingredients in large bowl and toss with 2 forks about 1 minute.
- Add buttermilk mixture and mix until combined.
- Spoon into prepared pan.
- Bake 50 - 55 minutes.
- Leave in pan one minute.
- Then cool completely on wire rack.
- Makes 1 loaf about 18 1/2 inch slices.
- 9 x 5'' pan.
Plating
Cookware for this recipe
-
Saucepan
-
Cake tin
-
Mixing bowl