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Nana Dot's Irish Soda Bread

SUBMITTED BY: JerzPixelPusher      PHOTO BY: JerzPixelPusher

"This was my mom's mothers recipe (my Nana Dot) and has been passed down for generations, direct from Ireland. If you like soda bread, this is awesome!"
PREP TIME  15 Min
COOK TIME  30 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 2 loaves
    
About  scaling  and  conversions

INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons white sugar
  • 1/2 cup butter, cut into pieces
  • 1 cup raisins
  • 1/2 cup currants
  • 2 teaspoons caraway seed (optional)
  • 3/4 cup milk
  • 3 tablespoons apple cider vinegar

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  2. Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the raisins, currants, and caraway seeds, then make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
  3. Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
  4. Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 17, 2008 by ~S~
I have never had Irish Soda Bread before, so I have nothing to compare this to. This was very much like a big, yummy, buttery biscuit. I didn't have caraway seeds or currants, so I only used raisins. I made one round with the raisins, and one without, because some of my family doesn't like raisins. I liked the one with the raisins better. They gave it a nice mildly sweet flavor. Maybe it was my oven, but I found that I needed to increase the baking time about 5-7 minutes and I had to drape foil over the bread for the last 10 minutes or so, to prevent over-browning. All in all, this was good.

3 users found this review helpful


 
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Recipe Submitter:

JerzPixelPusher
Photo by JerzPixelPusher
Cooking Level: Intermediate
Living In: Red Bank, New Jersey, USA
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 121

  • Total Fat: 4.2g
  • Cholesterol: 11mg
  • Sodium: 232mg
  • Total Carbs: 19.9g
  •     Dietary Fiber: 0.9g
  • Protein: 2g

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