Irish Soda Bread by Colleen

This is the first guest post on Marisa Makes and I am super excited to try this recipe myself.  As I blog today I have gingerbread man cookies in the oven and am snacking on homemade yogurt, more on those later.  

Thank you Colleen for sharing such a personal memorable recipe with us!

"It is Christmas baking time.  My favorite thing to made around the holiday's is my Gram's (Mary Leavitt) Irish Soda Bread recipe.  I don't remember making it with her, she died when I was 8, but I love spending the day baking it and thinking about her.  She was a woman born before her time.  I am told she read my uncles' college class books, the entire dictionary and wrote a lovely poem for me on the day I was born.

As you probably know,  Soda Bread was created as a way to make bread without yeast.  Traditionally it uses flour, bread soda, salt, and buttermilk.  The milk contains lactic acid and raises the bread when combined with the baking soda.

I usually make a few short cuts: 

I melt the butter slightly instead of cutting it into the flour mixture.  

Instead of buttermilk, I use regular milk and add a bit of vinegar to it.

I also make two loaves from one recipe, especially since I was planning on giving them away as presents or hostess gifts.  (I only bake it for about 40 minutes)"

"This is the original recipe as my mom put in my recipe book."

Irish Soda Bread

From the kitchen of Mary Leavitt

Preparation time: 30min

Ingredients:

4 c of sifted flour

1tsp salt

1/4 c sugar

2 tsp baking powder

2 Tbsp caraway seeds

1/4 c butter

1 c raisins

1 1/3 c buttermilk

1 egg

1 tsp baking soda

Place dry ingredients in large bowl:

4 c of sifted flour

1tsp salt

1/4 c sugar

2 tsp baking powder

2 Tbsp caraway seeds

cut in 1/4 c butter

add 1 c raisins

In another bowl:

1 1/3 c buttermilk

1 egg

1 tsp baking soda

Mix dry ingredients then add wet ingredients to dry and mix.

Turn out onto floured board and knead gently just to mix, and not excessively (usually a bit sticky)

Place on cookie sheet or 8 in round casserole dish

Put a cross on the top of the bread using a sharp knife (good luck and blessings)

Bake at 375 degrees for 50 min.  Cover with foil and bake 10 more minutes.

Cool in pan for 10 minutes and then turn out.

"This is a great brunch addition, serve cold or warmed with butter and honey.  Yum!"

 Thank You Colleen!


I wish you enough!

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