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Irish Soda Bread

Difference (from prior minor revision)

Changed: 11c11

< ** 2 eggs

to

> ** 1 egg

Changed: 17c17

< In a large bowl, mix your dry ingredients: wheat flour, all-purpose flour, sugar, baking soda, baking soda, salt. In a second bowl, mix together the wet ingredients: buttermilk, eggs, olive oil, and honey. Pour wet ingredients into the dry ingredients. Add currants. Stir with a wooden spoon until well mixed and a soft sticky dough is formed.

to

> In a large bowl, mix your dry ingredients: wheat flour, all-purpose flour, sugar, baking soda, baking soda, salt. In a second bowl, mix together the wet ingredients: buttermilk, egg, olive oil, and honey. Pour wet ingredients into the dry ingredients. Add currants. Stir with a wooden spoon until well mixed and a soft sticky dough is formed.


Pans needed: 2 mixing bowls, 1 large, 1 medium. One large baking pan to fit a round loaf, such as a cast iron skillet.

Preheat oven to 375 degrees Fahrenheit.

Grease and flour an large round pan, such as a cast iron skillet.

In a large bowl, mix your dry ingredients: wheat flour, all-purpose flour, sugar, baking soda, baking soda, salt. In a second bowl, mix together the wet ingredients: buttermilk, egg, olive oil, and honey. Pour wet ingredients into the dry ingredients. Add currants. Stir with a wooden spoon until well mixed and a soft sticky dough is formed.

Flour a surface for kneading and knead lightly (20 turns max). The dough will be very wet – this is correct, you did not add too much liquid. Form the dough into a ball. Place the dough ball into the floured baking pan, and with a knife cut a cross across the top. Place in the oven for 45 minutes. (The cutting of the cross helps to portion the bread for slicing in quarters.)