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Sadie's Soda Bread
in Guest Recipe Book
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|Servings: Makes 1 (9-inch) round loaf|
We enjoy this version of Irish Soda Bread at Thanksgiving. The molasses seems to be the secret ingredient. Like all soda breads it’s best baked and eaten the same day, but is still delicious the second day toasted and slathered with butter or, in our case, apple butter.
3 cups all-purpose flour
1 1/2 tsp. salt
2 tsp. baking powder
3/4 tsp. baking soda
1/4 cup granulated sugar
1/4 tsp. ground nutmeg (or to taste)
1/2 tsp. ground cinnamon (or to taste)
4 Tbsp. cold butter
1 cup currants or raisins, plumped and drained (I use currants)
1 large egg
1/4 cup molasses
1 cup buttermilk
Turbinado sugar (optional, but I always use it)
Preheat oven to 325°F (160°C). Lightly grease and flour a 9-inch cake pan.
Combine dry ingredients in a mixing bowl. Cut in butter with a pastry blender or two knives; add raisins or currants. Beat egg with a fork and add to molasses. Pour into flour mixture. Gradually stir in buttermilk until dough starts to stick together.
With floured hands, form dough into a ball and put into prepared cake pan (if dough doesn’t come together nicely I’ll knead it a bit, but not always). Sprinkle with a Turbinado sugar if you like. Bake in preheated 325° F (160°C) oven for about 60 to 70 minutes or until golden brown and top just begins to crack.
Makes 1 (9-inch) round loaf.
|Submitted By: Sadie|
|Date: March 18, 2004|