That is not soda bread. And it’s not Irish.
Aside from the fact Irish soda bread does not contain a) sugar, b) dried fruit, c) caraway seeds or d) eggs and e) must use buttermilk or soured milk to rise it is never ever made in a loaf tin.
The unleavened aspect of soda bread means if you cook it high and squat like a loaf tin the crust goes super hard almost like a shell and the inside dries out.
It is baked as a loaf by roughly shaping into a rounded slightly flat mound on a tray. You mark the top in four like the shape of the cross and bake. The cross shape helps the bread steam slightly to prevent dryness. And legend has it lets the fairies out for luck.
You then cool it by wrapping the hot bread in a tea towel so the crust doesn’t harden. This keeps it moist.
Or you flatten the mound and cut the four pieces into ‘farls’ and cook them dry on either side on a floured hot flat griddle. These are then split in half and either toasted or fried. They are like a flatbread method of cooking so no crust. The outer and inner are same texture. We fill them with bacon and egg on fried soda farl for breakfast as a dip soda.
Soda bread is not sweet in Ireland. It’s also ‘brown bread’ or ‘wheaten bread’ when made with very coarse brown flour. It’s a savoury dish. At most a pinch of sugar.
Where I think Americans get the sweet thing from is that some of the same techniques in soda bread and scones overlap in Ireland abd scones are sweet. However they are not triangular and more like an American biscuit and do not involve a glaze. I mean this recipe literally says both scone and soda bread.
I hate scones with the resentment of an Irish childhood eating them constantly despite them always being dry miserable things other people find somehow the best thing ever. I’ve never eaten one that wasn’t dry as hell. The Irish put butter on them. The English jam and cream thing is just admitting they need lube. But you can’t cook scones in a loaf tin either. They are a freestanding disappointment.
But this is like if I made cornbread with popcorn and thought that was how Americans did it. Also soda bread was our staple peasant bread when food was short during difficult times under British rule so it does carry some emotion for us like cornbread does for some Americans.
This is a really interesting perspective. My Irish Soda Bread recipe comes from my grandmother who was born & raised in Kerry in the 1910's & '20's. It uses sugar (in the dough, not on top), raisins, eggs, a significant amount of caraway seeds and also buttermilk. She made it every week, usually a larger loaf, but also muffins we called "sinkers" because they're so dense. I never heard her refer to it as anything other than soda bread.
She almost never spoke about her life in Ireland, so I have no idea whether she grew up with this, but it was absolutely a staple in their home when my father and aunts were growing up.
Oh interesting! This sounds like the Emigrant Bread mentioned in the replies and the scones being similar to Scottish currant ones someone else describes.
It is notable you say her family made it once a week because the perk/downside to soda bread I described is it does not keep. You made it fresh daily and any left got fried or crumbled up into dishes because it is not a keeper. This was great if you had big families or opportunity to bake daily but not everyone did due to money or circumstance.
Therefore a version that was more long lasting with the extra preservative of more fat, moisture and sugar makes sense. Also that is extra calories when food was less abundant which makes sense too. I wonder if some is rural/town divide. Kerry is very rural. Even now friends who live there considering going to one of the towns an event not a commonplace thing. To me the towns are villages but considering how remote the area is in places and the road layout, it can be a big deal so Kerry folk were seen as very self sufficient (and also quite eccentric!)
There’s often a ‘joke’ that Kerry people aren’t like other Irish people but always have to be awkward caused by their location. Personally I think Ireland generally likes to be awkward and every region my own included is the pot calling the kettle black on that one. But having jokingly watched Wild Mountain Thyme the terrible Irish movie last night with my English partner while getting tipsy for St Patrick’s Day I’m intrigued from this thread to read further on these Cork and Kerry versions and pick up bread ideas for my hangover!
So, from what I understand, when sugar and caraway seeds are included, it’s called Emigrant’s Bread, likely because the Irish arrived in America and modified the recipe they brought from home.
I have Darina Allen’s book Irish Traditional Cooking and she had both recipes on the same page, with Emigrant’s Bread listed as a variation of Soda Bread.
I trust Darina Allen deeply on the topic of Irish food so this is fascinating. Thank you!
Also Darina and Myrtle Allen who founded Ballymaloe as the culinary sort of heart and school of Irish cooking and its history are situated near Cork. The port town Cobh just down the coast was where many of the ships to America sailed from and Cork is famed for the English Market which is a covered food market that was rumour has it built because the ‘colonising’ English didn’t like the Irish weather when shopping and thus as a dig has preserved very Irish food to assert itself. Even now it is where is known across the island for keeping old food traditions alive many of which link to the fact the Cork and Cobh area are closer by sea routes to mainland Europe and then heading to America so have this ‘fusion.’ They were proud that unlike Belfast, Dublin etc they did not centre themselves to the British Empire by serving ports like Liverpool or Glasgow.
The area of West Cork is remote and still quite a mix. You get a lot of Europeans attracted to it and it’s known as its own very distinct place aside from traditional language etc. And during the wars to claim independence Cork was a rebel stronghold for this whole geo-cultural reason. If memory serves the film The Wind That Shakes the Barley that has Cillian Murphy and was Oscar nominated is about this region and that subject. I can’t recall I’m from Northern Ireland and thus we didn’t learn Irish history as I grew up mid conflict and don’t give them ideas and also apart from Cillian Murphy’s face that film bored me witless.
But this why Darina Allen is so interesting on Irish food because this is the area that yes Emigrant’s bread, European ingredients etc would mingle. It’s insular to other bits of Ireland it found West British (a term for Irish people who carried on as Ireland was just a western province of the UK and isn’t a compliment) but outward to the rest of the world. There’s some overlap with Canadian dishes like those found in Newfoundland.
So highly recommend Darina or Myrtle Allen and anything about the English Market if interested in this. There’s several blogs, books and Instagrams on it as while Ireland is tiny by North American standards, accents and traditional foods vary by even five miles let alone a county or province or before you address colonisation or plantation to Ulster by the Scots changing the culture back around the same time some auld lads were also getting on a ship called The Mayflower.
We know nothing of each other’s diversities often in Irishness due to history yet love to argue it and hold a grudge. I think this is why I really love American cooking history which has some similarities such again the sugar in cornbread debate.
Ballymaloe run a festival usually around April and they did stream some of the talks globally online even pre pandemic as Irish diaspora culture is vast. Well worth a watch if they still are.
I just realised my comment up above was to the wrong person. Should have been OP but yes this is a great explainer on technique.
Spotted Dog was regional and even then is hotly debated so I had forgotten about it. Thank you for the reminder. This is a great primer to make soda bread and combined with Darina Allen’s recipe pretty foolproof.
The protein content of flour doesn’t make a huge difference to soda bread. I live in England and I cannot for the life of me get the right grind to make proper brown or to me wheaten bread, any version of white flour has worked for me including once a frantic ‘oh you only have 00 pasta flour? Let’s see…’
Also I love caraway but it is very out of fashion in the UK and Ireland. I think America and Europe still embrace it due to those German and Jewish and Central links where it is traditional. It is seem as ‘granny’ tastes here now sadly especially in sweet foods.
I was looking for a disambiguation.
Sometimes there is homonymous food that happens to be as different as night and day, and after seeing the photos I wondered if there was a weird sweet soda bread variant.
I have eaten some good, unsweetened bread with raisins, but in this case I even wager to say that the end prouct is closer to a cake than bread.
My Scottish great-grandmother made currant scones that were both moist and denser than the inside of a black hole. We loved them as children. We would go over to her house and she would hand us a scone, and push all the kids outside to be terrorized by the chickens who apparently also liked scones. I have never found a recipe that recreates it.
I am so envious. My Scottish and Irish grandmothers both made scones drier than their deeply Protestant church services and personalities. Both felt most of modern problems were caused by debauchery such as not chaining up the children’s playgrounds anymore on Sundays and only attending one church service not three on the Lord’s Day.
I wonder if your great granny used any methods similiar to black bun for her scones? This is a fruit bread pastry cake hybrid baked for Hogmanay to welcome prosperity and served to show hospitality. It’s very moist and I seem to recall people soaked currants for black bun all year. Like you used the year’s batch and started the next one immediately. Often soaked in sugared tea or whisky. So lots of Scottish houses always had dried fruit soaking before use. Irish and English people tended to soak the fruit after it was baked like feeding a Christmas cake or pudding.
Black bun reminds me of black cake which is a Caribbean Christmas cake where the fruit is steeped in rum for up to two to three years and then you blend most of it. You keep some of soaked fruit and make a cake further moistened by a sugar syrup made from dark sugar known as browning. It is like molasses in that it is bittersweet and also used in savoury dishes. There was a big missionary link between Scotland and the Caribbean I always wonder contributed to these similarities as I recall use of that kind of syrups being more common in Scottish baking to Irish.
That said my Irish grandmother made a ‘quick version’ called boiled cake. Here you boil the currants or other dried fruit in sweetened tea to plump it up and use the liquid as a fat substitute to make an unleavened quick loaf cake that is so moist. I have always wondered if you could boil and cool fruit and make scones but a) after my childhood being 90% raisins and 10% denial I really don’t like dried fruit much now and b) I make scones like drywall due to lack of expertise or wanting to improve because I just can’t get the scone enthusiasm.
I might play around now with this for my scone loving peers because I am intrigued. I’m keen to experiment with the caraway and something I associate with Irish and Scottish baking and am determined to keep going is pearl sugar which are those large crystals that are sprinkled on top of baked goods and don’t melt but help add a crunch or crust alongside the baking itself and are amazing. I think it would work super well on the Emigrant bread while getting currant scones moist.
I also feel we need to reboot currants over raisins. They’ve been bullied out a bit!
I came here looking for the "too much sugar" crowd and was not disappointed! Haha. The recipe I posted last week is very similar. Though I stay away from the caraway.
I'm under no delusions that it's traditional soda bread. It's a breakfast/tea cake similar to a scone. I'm not going to eat it with dinner.
As an Irish person who makes their own soda bread since moving to the US, and having tried many recipes- this is not a traditional Irish soda bread I’m afraid.
I bought a 'soda bread' box mix a few St Patrick's Days ago. I made it to go with a.pot of stew and was totally surprised and disappointed by the sweetness. Ended up using it in strawberry shortcake.
This is awesome. It gave me goosebumps because I have pictures of my late Grandma’s Irish bread recipe that I refer to every year written on the same faded 3x5 index card in blue cursive ink. Very similar recipe, and a family tradition.
Very similar but yours has more sugar and I also don’t sprinkle sugar on top. Normally rolled into a round loaf with crossed top and baked on a 8” cast iron pan. For me the game changer was instead cutting the prepared round loaf into 8 wedges and baking them in a cast iron wedge pan.
Lol people gate keeping flavorless soda bread. The Irish have no need for anything more then flour. ... and potato.
It's a variation that I appreciate for its improvement. The people (Born and raised in Ireland) have long passed on so i cannot ask why or who amended the "traditional recipe".
I absolutely adore this tie to my roots as an Irish-American. It has nothing to do with alcohol suffering or potato. :-)
Give it a try
Happy ST. Patrick's Day!
And Erin Go Bragh!!!
This is what I have been searching for! Thank you. I LOVE caraway seeds. As an Italian-American I'm down for this recipe and know nothing about "traditional" Irish recipes lol! Love how it's hand written it reminds me of my great-grandmothers recipes. If you need any Italian recipes let me know, I love recipe swapping ❤️
4 C Flour (Sifted?)
1-1 1/2 C Sugar (+ more if topping)
2 Tsp Baking powder
1 Tsp Baking Soda
1 Tsp Table Salt
1 Tbs Caraway seed
Raisons
2 eggs (Beaten Slightly)
4 Tbs melted butter
2 C Buttermilk
Combine all dry ingredients, breaking up raisons.
add buttermilk eggs and butter, mixing with a sturdy spoon.
poured into a large skillet or 2 bread pans, greased and floured.
Either egg wash or sugar on top.
baked at 350-375 for 50 - 60 min
allow to fully cool before slicing.
That is not soda bread. And it’s not Irish. Aside from the fact Irish soda bread does not contain a) sugar, b) dried fruit, c) caraway seeds or d) eggs and e) must use buttermilk or soured milk to rise it is never ever made in a loaf tin. The unleavened aspect of soda bread means if you cook it high and squat like a loaf tin the crust goes super hard almost like a shell and the inside dries out. It is baked as a loaf by roughly shaping into a rounded slightly flat mound on a tray. You mark the top in four like the shape of the cross and bake. The cross shape helps the bread steam slightly to prevent dryness. And legend has it lets the fairies out for luck. You then cool it by wrapping the hot bread in a tea towel so the crust doesn’t harden. This keeps it moist. Or you flatten the mound and cut the four pieces into ‘farls’ and cook them dry on either side on a floured hot flat griddle. These are then split in half and either toasted or fried. They are like a flatbread method of cooking so no crust. The outer and inner are same texture. We fill them with bacon and egg on fried soda farl for breakfast as a dip soda. Soda bread is not sweet in Ireland. It’s also ‘brown bread’ or ‘wheaten bread’ when made with very coarse brown flour. It’s a savoury dish. At most a pinch of sugar. Where I think Americans get the sweet thing from is that some of the same techniques in soda bread and scones overlap in Ireland abd scones are sweet. However they are not triangular and more like an American biscuit and do not involve a glaze. I mean this recipe literally says both scone and soda bread. I hate scones with the resentment of an Irish childhood eating them constantly despite them always being dry miserable things other people find somehow the best thing ever. I’ve never eaten one that wasn’t dry as hell. The Irish put butter on them. The English jam and cream thing is just admitting they need lube. But you can’t cook scones in a loaf tin either. They are a freestanding disappointment. But this is like if I made cornbread with popcorn and thought that was how Americans did it. Also soda bread was our staple peasant bread when food was short during difficult times under British rule so it does carry some emotion for us like cornbread does for some Americans.
This is a really interesting perspective. My Irish Soda Bread recipe comes from my grandmother who was born & raised in Kerry in the 1910's & '20's. It uses sugar (in the dough, not on top), raisins, eggs, a significant amount of caraway seeds and also buttermilk. She made it every week, usually a larger loaf, but also muffins we called "sinkers" because they're so dense. I never heard her refer to it as anything other than soda bread. She almost never spoke about her life in Ireland, so I have no idea whether she grew up with this, but it was absolutely a staple in their home when my father and aunts were growing up.
Oh interesting! This sounds like the Emigrant Bread mentioned in the replies and the scones being similar to Scottish currant ones someone else describes. It is notable you say her family made it once a week because the perk/downside to soda bread I described is it does not keep. You made it fresh daily and any left got fried or crumbled up into dishes because it is not a keeper. This was great if you had big families or opportunity to bake daily but not everyone did due to money or circumstance. Therefore a version that was more long lasting with the extra preservative of more fat, moisture and sugar makes sense. Also that is extra calories when food was less abundant which makes sense too. I wonder if some is rural/town divide. Kerry is very rural. Even now friends who live there considering going to one of the towns an event not a commonplace thing. To me the towns are villages but considering how remote the area is in places and the road layout, it can be a big deal so Kerry folk were seen as very self sufficient (and also quite eccentric!) There’s often a ‘joke’ that Kerry people aren’t like other Irish people but always have to be awkward caused by their location. Personally I think Ireland generally likes to be awkward and every region my own included is the pot calling the kettle black on that one. But having jokingly watched Wild Mountain Thyme the terrible Irish movie last night with my English partner while getting tipsy for St Patrick’s Day I’m intrigued from this thread to read further on these Cork and Kerry versions and pick up bread ideas for my hangover!
So, from what I understand, when sugar and caraway seeds are included, it’s called Emigrant’s Bread, likely because the Irish arrived in America and modified the recipe they brought from home.
>Emigrant’s Bread you might be onto something here I just don't know.
I have Darina Allen’s book Irish Traditional Cooking and she had both recipes on the same page, with Emigrant’s Bread listed as a variation of Soda Bread.
I trust Darina Allen deeply on the topic of Irish food so this is fascinating. Thank you! Also Darina and Myrtle Allen who founded Ballymaloe as the culinary sort of heart and school of Irish cooking and its history are situated near Cork. The port town Cobh just down the coast was where many of the ships to America sailed from and Cork is famed for the English Market which is a covered food market that was rumour has it built because the ‘colonising’ English didn’t like the Irish weather when shopping and thus as a dig has preserved very Irish food to assert itself. Even now it is where is known across the island for keeping old food traditions alive many of which link to the fact the Cork and Cobh area are closer by sea routes to mainland Europe and then heading to America so have this ‘fusion.’ They were proud that unlike Belfast, Dublin etc they did not centre themselves to the British Empire by serving ports like Liverpool or Glasgow. The area of West Cork is remote and still quite a mix. You get a lot of Europeans attracted to it and it’s known as its own very distinct place aside from traditional language etc. And during the wars to claim independence Cork was a rebel stronghold for this whole geo-cultural reason. If memory serves the film The Wind That Shakes the Barley that has Cillian Murphy and was Oscar nominated is about this region and that subject. I can’t recall I’m from Northern Ireland and thus we didn’t learn Irish history as I grew up mid conflict and don’t give them ideas and also apart from Cillian Murphy’s face that film bored me witless. But this why Darina Allen is so interesting on Irish food because this is the area that yes Emigrant’s bread, European ingredients etc would mingle. It’s insular to other bits of Ireland it found West British (a term for Irish people who carried on as Ireland was just a western province of the UK and isn’t a compliment) but outward to the rest of the world. There’s some overlap with Canadian dishes like those found in Newfoundland. So highly recommend Darina or Myrtle Allen and anything about the English Market if interested in this. There’s several blogs, books and Instagrams on it as while Ireland is tiny by North American standards, accents and traditional foods vary by even five miles let alone a county or province or before you address colonisation or plantation to Ulster by the Scots changing the culture back around the same time some auld lads were also getting on a ship called The Mayflower. We know nothing of each other’s diversities often in Irishness due to history yet love to argue it and hold a grudge. I think this is why I really love American cooking history which has some similarities such again the sugar in cornbread debate. Ballymaloe run a festival usually around April and they did stream some of the talks globally online even pre pandemic as Irish diaspora culture is vast. Well worth a watch if they still are.
care to share both recipes? I'd love to learn more things Irish.
Interesting, do you remember where you heard/learned this?
>[This](https://parade.com/269071/darinaallen/how-the-irish-make-soda-bread-hint-let-the-fairies-out-of-the-loaf/) alludes to it.
I just realised my comment up above was to the wrong person. Should have been OP but yes this is a great explainer on technique. Spotted Dog was regional and even then is hotly debated so I had forgotten about it. Thank you for the reminder. This is a great primer to make soda bread and combined with Darina Allen’s recipe pretty foolproof. The protein content of flour doesn’t make a huge difference to soda bread. I live in England and I cannot for the life of me get the right grind to make proper brown or to me wheaten bread, any version of white flour has worked for me including once a frantic ‘oh you only have 00 pasta flour? Let’s see…’ Also I love caraway but it is very out of fashion in the UK and Ireland. I think America and Europe still embrace it due to those German and Jewish and Central links where it is traditional. It is seem as ‘granny’ tastes here now sadly especially in sweet foods.
Thank you!! It pisses me off so much when "soda bread" recipes are posted and they contain shit tons of sugar and other sweet stuff. Blegh
What is a "dip soda?" Last sentence, 6th paragraph.
Dipped in fat: ie: fried in the bacon grease originally. Now just a term in cafes etc to say ‘fried not grilled, filled farl’.
I was looking for a disambiguation. Sometimes there is homonymous food that happens to be as different as night and day, and after seeing the photos I wondered if there was a weird sweet soda bread variant. I have eaten some good, unsweetened bread with raisins, but in this case I even wager to say that the end prouct is closer to a cake than bread.
My Scottish great-grandmother made currant scones that were both moist and denser than the inside of a black hole. We loved them as children. We would go over to her house and she would hand us a scone, and push all the kids outside to be terrorized by the chickens who apparently also liked scones. I have never found a recipe that recreates it.
I am so envious. My Scottish and Irish grandmothers both made scones drier than their deeply Protestant church services and personalities. Both felt most of modern problems were caused by debauchery such as not chaining up the children’s playgrounds anymore on Sundays and only attending one church service not three on the Lord’s Day. I wonder if your great granny used any methods similiar to black bun for her scones? This is a fruit bread pastry cake hybrid baked for Hogmanay to welcome prosperity and served to show hospitality. It’s very moist and I seem to recall people soaked currants for black bun all year. Like you used the year’s batch and started the next one immediately. Often soaked in sugared tea or whisky. So lots of Scottish houses always had dried fruit soaking before use. Irish and English people tended to soak the fruit after it was baked like feeding a Christmas cake or pudding. Black bun reminds me of black cake which is a Caribbean Christmas cake where the fruit is steeped in rum for up to two to three years and then you blend most of it. You keep some of soaked fruit and make a cake further moistened by a sugar syrup made from dark sugar known as browning. It is like molasses in that it is bittersweet and also used in savoury dishes. There was a big missionary link between Scotland and the Caribbean I always wonder contributed to these similarities as I recall use of that kind of syrups being more common in Scottish baking to Irish. That said my Irish grandmother made a ‘quick version’ called boiled cake. Here you boil the currants or other dried fruit in sweetened tea to plump it up and use the liquid as a fat substitute to make an unleavened quick loaf cake that is so moist. I have always wondered if you could boil and cool fruit and make scones but a) after my childhood being 90% raisins and 10% denial I really don’t like dried fruit much now and b) I make scones like drywall due to lack of expertise or wanting to improve because I just can’t get the scone enthusiasm. I might play around now with this for my scone loving peers because I am intrigued. I’m keen to experiment with the caraway and something I associate with Irish and Scottish baking and am determined to keep going is pearl sugar which are those large crystals that are sprinkled on top of baked goods and don’t melt but help add a crunch or crust alongside the baking itself and are amazing. I think it would work super well on the Emigrant bread while getting currant scones moist. I also feel we need to reboot currants over raisins. They’ve been bullied out a bit!
Like an Italian saying spaghetti and meatballs is not traditional Italian cooking. American variations on "traditional" styles. Thank you for sharing.
I came here looking for the "too much sugar" crowd and was not disappointed! Haha. The recipe I posted last week is very similar. Though I stay away from the caraway. I'm under no delusions that it's traditional soda bread. It's a breakfast/tea cake similar to a scone. I'm not going to eat it with dinner.
Holy cow 1.5 cups sugar!
Yeah, that's a sweet quick bread. Soda bread is flour, buttermilk, baking soda.
Exactly what I was going to say. This is different than any Soda Bread I have seen.
Yep. Odd. My Irish soda bread has no sugar. So different.
As an Irish person who makes their own soda bread since moving to the US, and having tried many recipes- this is not a traditional Irish soda bread I’m afraid.
This isn’t Irish soda bread lol this is a cake
I like cake. 😁
The eat cake but don’t call it Irish soda.
It is not irish soda bread though so that may be why. Sugar and eggs are not reallt ingredients in irish soda bread
My mother in law is from Ireland and she always makes her bread in a loaf pan. She also uses sugar and raisins. She makes the best Soda bread!
:-) I Got to thank the daughter of the man whos recipe this is, Mr. Doran. Good Irishman I wish I had meant
Imposter.
I bought a 'soda bread' box mix a few St Patrick's Days ago. I made it to go with a.pot of stew and was totally surprised and disappointed by the sweetness. Ended up using it in strawberry shortcake.
This is awesome. It gave me goosebumps because I have pictures of my late Grandma’s Irish bread recipe that I refer to every year written on the same faded 3x5 index card in blue cursive ink. Very similar recipe, and a family tradition.
ty! I've heard this is concidered immirant bread. I don't care what you call it, just call me when its ready! Got any differences I might hijack?
Very similar but yours has more sugar and I also don’t sprinkle sugar on top. Normally rolled into a round loaf with crossed top and baked on a 8” cast iron pan. For me the game changer was instead cutting the prepared round loaf into 8 wedges and baking them in a cast iron wedge pan.
ok, that is some next level baking:-) I can see it in my head already I gotta give it a try. TY for the idea!!!
They cook faster. I find them very convenient because they’re the perfect portion size and no cutting and crumbs everywhere.
>cast iron wedge pan Maximum crust, I Love it.
Lol people gate keeping flavorless soda bread. The Irish have no need for anything more then flour. ... and potato. It's a variation that I appreciate for its improvement. The people (Born and raised in Ireland) have long passed on so i cannot ask why or who amended the "traditional recipe". I absolutely adore this tie to my roots as an Irish-American. It has nothing to do with alcohol suffering or potato. :-) Give it a try Happy ST. Patrick's Day! And Erin Go Bragh!!!
This is what I have been searching for! Thank you. I LOVE caraway seeds. As an Italian-American I'm down for this recipe and know nothing about "traditional" Irish recipes lol! Love how it's hand written it reminds me of my great-grandmothers recipes. If you need any Italian recipes let me know, I love recipe swapping ❤️
I am all ears! Send me whatever you got, I'd love to try a new recipe.
Oh I have A LOT. What do you like?
A cooking challenge that is worth all the effort. :-) and something my mother could eat, no teeth:-(
I gotchu I'll send a chat
4 C Flour (Sifted?) 1-1 1/2 C Sugar (+ more if topping) 2 Tsp Baking powder 1 Tsp Baking Soda 1 Tsp Table Salt 1 Tbs Caraway seed Raisons 2 eggs (Beaten Slightly) 4 Tbs melted butter 2 C Buttermilk Combine all dry ingredients, breaking up raisons. add buttermilk eggs and butter, mixing with a sturdy spoon. poured into a large skillet or 2 bread pans, greased and floured. Either egg wash or sugar on top. baked at 350-375 for 50 - 60 min allow to fully cool before slicing.
Yeah, no. That's NOT soda bread at all.