ANNIE O’HARA’S BROWN IRISH SODA BREAD
2 CUPS CRUSHED BRAN FLAKES
4 CUPS SIFTED WHITE FLOUR (UNBLEACHED)
1-1/2 TEASPOONS SIFTED BAKING SODA
2-1/2 CUPS BUTTERMILK
Combine into batter and bake in a greased iron skillet for about 20-30 minutes at 350 degrees. (Time will vary due to altitude and oven differences) The old toothpick check still works best.
BELLA O’CONNOR’S “COMPANY” (WHITE) SODA BREAD
2 CUPS UNSIFTED ALL-PURPOSE FLOUR
1-1/2 TEASPOONS BAKING POWDER
3/4 TEASPOONS BAKING SODA
1 TEASPOON SALT
4 TABLESPOONS SUGAR
1-1/2 TEASPOONS CARAWAY SEEDS
3 TABLESPOONS SHORTENING OR BUTTER
1 CUP BUTTERMILK
2/3 CUP RAISINS
1 TABLESPOON BUTTER
1/4 TEASPOON GROUND CINNAMON
1. Preheat oven to 375F. Grease a 9 or 10 inch cast iron skillet.
2. In medium bowl, combine flour, baking powder, baking soda, salt, caraway seeds, and
3 tablespoons of sugar.
3. Add shortening(butter) and cut into flour with pastry cutter or two knives.
4. Make a well in center of flour mixture and pour in buttermilk and add raisins. Mix lightly.
5. Turn out on lightly floured board and knead gently a few times. Shape into 5 inch round
and place in skillet.
6. Using a sharp knife, cut across dough into quarters, about 2/3 of the way through. Brush
top surface with melted butter and sprinkle remaining sugar and cinnamon on top.
7. Bake until golden brown. Time varies with oven, but about 35-40 minutes. Toothpick
test works well. |
