Looking for a Sweet Irish Soda Bread.
I am looking for a sweet cakey irish soda bread... I have plain soda bread... Shoprite has this Irish Soda Bread every year and it is more cakey.... Any one have a recipe for something like that....
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mmmm!! I remember making it years and years ago.
Wonder? if I still have the recipe ... will take a look for you, GirlieGirl! |
ahhh you're the best!
Originally Posted by QuiltE
(Post 5841642)
mmmm!! I remember making it years and years ago.
Wonder? if I still have the recipe ... will take a look for you, GirlieGirl! |
I have some soda bread recipes, not sure if any are sweet but will check.
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All Recipes.com has many versions of Irish Soda Bread. We had a foreign exchange student from Kerry and he gave me this version and called it American Irish Soda Bread cause we liked it sweeter.
Bake at 350 about a half hour. Tastes great toasted! 1/4 cup butter 1 cup white sugar 2 eggs, beaten 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon cream of tartar 1 pinch salt 1 cup sour cream 1 cup raisins |
Originally Posted by girliegirl
(Post 5842063)
ahhh you're the best!
I looked high ... I looked low ... and so far I can't find it. :( LenaBeena's already looks better as I know mine did not have sour cream or raisins! The raisins would be sure to sweeten it up. |
Less sweet version that is sweeter than standard Irish Soda bread. Very good.
Irish Soda Bread, Gourmet Cookbook 4 c. all purpose flour: 1/1/2 tsp. baking soda: 1 tsp salt; 1 Tablespoon sugar: 11/2 tablespoons caraway seeds ( can leave out if you don't have any): 1 c. golden raisins: 13/4 c. well shaken buttermilk: 2 tablespoons unsalted butter, melted. Put rack in middle of oven, preheat to 375. butter and flour large baking sheet, knocking off excess flour. Sift together flour, baking soda, & salt into large bowl. Stir in sugar, caraway seeds & raisins. Add buttermilk and stir just until dough is moistened but still lumpy. Turn dough out onto a floured surface and gently knead with floured hands about 8 times, until slightly less sticky but still soft. halve dough into balls. Pat each ball into a domed 6" round on baking sheet, spacing them 4" apart. Cut X into top of each with sharp knife then brush with melted butter. Bake until golden brown and bottoms sound hollow when tapped. 35-40 minutes. cool on rack for 2 hour before slicing. keeps wrapped in foil at room temp. for 3 days. If it lasts that long, ours never does. |
King Arther has a wonderful cakey recipe that you bake in a round casserole dish...check out their website!
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