Agnes Maloney
Irish Soda Bread
Breads & Breakfast Foods
At a glance
- Contributor
- Agnes Maloney
- Images
- 0
- Status
- Published
Description
Sift together the flour, baking soda, salt, and sugar.
Cut the butter into the flour mixture with a pastry cutter until the mixture resembles coarse cornmeal.
Add the raisins and caraway seeds, then gradually blend in the buttermilk until a moist dough forms.
Knead the dough into a ball and place it in a greased 9-by-5-inch baking pan. Cut a cross into the top of the dough and brush the top with milk.
Bake at 375°F for 45 to 50 minutes.
Source Note
Original page 37. Contributed by Agnes Maloney.
Ingredients
Structured rows stay easy to scan and print.
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2 cups flour
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3/4 tablespoon baking soda
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1/2 teaspoon salt
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1 tablespoon sugar
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6 tablespoons softened butter
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3/4 cup raisins
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1 tablespoon caraway seeds
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1/2 to 2/3 cup buttermilk
Directions
Ordered steps keep the recipe easy to follow.
- Sift together the flour, baking soda, salt, and sugar.
- Cut the butter into the flour mixture with a pastry cutter until the mixture resembles coarse cornmeal.
- Add the raisins and caraway seeds, then gradually blend in the buttermilk until a moist dough forms.
- Knead the dough into a ball and place it in a greased 9-by-5-inch baking pan. Cut a cross into the top of the dough and brush the top with milk.
- Bake at 375°F for 45 to 50 minutes.