| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2304.1 | Irish Bread | FROSTY::OBRIEN_J | at the tone...... | Fri Mar 16 1990 10:52 | 18 |
| Here's an old recipe passed down from my great-grandmother
1 stick margarine
3 cups flour
3 teaspoons baking powder
3/4 teaspoon salt
1 cup sugar
Blend with pastry blender til it looks like little balls.
Add 1 cup raisins (which you should soak for aprox. 20 minutes,
drain-this supposedly fattens them up), optional 1 tablespoon caraway
seeds and 2 eggs mix by hand til sticky consistency. Makes 2 small
round loaves. Spinkle a teaspoon of sugar on each loaf.
Bake @ 400 degrees for 10 minutes, then 375 for 40 to 50 minutes.
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| 2304.3 | Check the keywords | REORG::AITEL | Never eat a barracuda over 3 lbs. | Mon Mar 19 1990 10:20 | 1 |
| I know I put a few recipes in here - I keyworded it under BREAD.
|
| 2304.4 | Soda bread without Baking Soda???? | LOOKUP::ICS | Gita Devi | Fri Mar 23 1990 08:29 | 4 |
| Just a question about the recipe: it calls for baking POWDER, not
baking SODA. Is this correct?
- Gita
|
| 2304.5 | | CGHUB::OBRIEN_J | at the tone...... | Fri Mar 23 1990 09:22 | 6 |
| Yes, that's correct. It can be made with the baking soda, however
it it too dry -- according to my mother. I've only made it using
the baking powder.
Julie
|
| 2304.6 | great recipe!!! | CHORDZ::WALTER | | Mon Mar 20 1995 09:53 | 13 |
| Julie,
I made your this bread Saturday for an irish dinner party. Everyone
raved about it. I had to put 1T water into the batter to mix
correctly, and I also took the bread out at 45 minutes because the
bottom was burning. It was incredible and very easy to make. Thanks
for entering the recipe!
BTW, how do you store this bread? It seemed to get very hard the next
day (although the rest was gone for breakfast).
Thanks again,
cj
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| 2304.7 | | PENUTS::DDESMAISONS | no, i'm aluminuming 'um, mum | Mon Mar 20 1995 11:00 | 9 |
|
cj, I'm curious to see if you'll get a response after five years 8^),
but ditto! I made three different types of Irish soda bread on
Saturday and this was one of them. It is excellent! I too had
to remove it early because the bottom was browning too much, but
it was no problem. I froze one of the loaves and am hoping that
that won't have much of an impact.
Diane
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| 2304.8 | the classic version (historical?) | FIEVEL::FILGATE | Bruce Filgate SHR3-2/W4 237-6452 | Fri Mar 24 1995 11:06 | 18 |
|
A cup of sugar in Irish soda bread is quite high for the classic bread,
usually the sugar was none/nil but a cup or two of raisins or some
other sweet dried fruit was used for sweetening.
The classic technique was to cook the bread in a cast iron fry pan. I
have not seen it burn except in light weight pans in electric ovens,
cast iron in the wood oven appears to work the best for me.
I suspect the raisins help a little with the storage, they don't dry
out as fast as the dough does. But the old families used to bake
bread every day so it was not a problem.
Bruce
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