Recipe Talk

Our family favorite Irish soda bread can't be found! I am looking for this wonderful recipe which was shown in a glass casserole with cross-hatching across the top.....uses buttermilk and did not contain raisens. Thank you.

Good Housekeeping IRISH SODA BREAD

------------------

4 c. flour

4 tsp. baking powder

1/2 tsp. baking soda

14 oz. sour cream

1/4 tsp. sugar (optional)

milk if needed

Soak raisins in water 10 minutes. Drain and squeeze
water out; mix dry goods together. Add
sour cream. Mix with hands. Add (teaspoon) milk if needed.

When in one ball, turn on table and knead. Pat into ball
shape. Place in greased and floured iron frypan. Bake at 350 degrees
for 1 hour. Take out; place damp tea towel on top for 2 hours.
Serve with butter.

THE VERY BEST IRISH SODA BREAD

--------------------

3 1/2 c. flour

2/3 c. sugar

1 tsp. salt

1 Tbsp. caraway seed

1 Tbsp. baking powder

1 tsp. baking soda

1 1/2 c. buttermilk

2 eggs beaten

3 Tbsp. melted butter

Sift dry ingredients into large bowl. Add seeds.

Mix milk, eggs and melted butter. Add to dry ingre-
dients.

Stir completely. Pour into greased cast iron Dutch
oven or deep frying pan and bake at 350 degrees for 1 hour or until
done all through.

Serve hot or cold.

Best served with butter.

Irish Soda Bread

Source of Recipe

McCall's Cookbook

Recipe Introduction

This is an old recipe that I used to make.

List of Ingredients

4 cups sifted all purpose flour

1 tablespoon baking soda

1 tablespoon sugar

2 1/2 teaspoons salt

1/4 teaspoon cream of Tartar

1 1/2 cups buttermilk

1 tablespoon butter or margarine, melted

Instructions

Preheat oven to 375 degrees F. Grease well a large cookie sheet.

In large bowl, combine flour, with baking soda, sugar, salt, and cream of tartar, mix well.

Add buttermilk, with fork, stir just until all dry ingredients are moistened.

Turn out dough onto lightly floured board. Knead lightly until smooth - about 1 minute.

Shape dough into a ball, place on cookie sheet. With hands, flatten into a 7 inch circle. With sharp knife, cutting 1/4 inch deep, mark into quarters. (A large cross.)

Bake 30-40 minutes, or until top is golden brown and loaf sounds hollow when rapped with knuckle.

Remove loaf to wire rack. Brush top with butter, cool completely.