4 1/4 cup all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 tbsp sugar
1 tbsp caraway seeds
1 cup raisins
2 cup buttermilk
Directions
Directions:
Mix 4 cups of the flour with the remaining ingredients
with a fork until mixed. Sprinkle 1/4 cup of flour on
a board and turn out dough. Knead flour
in until it forms a smooth dough. (Add more flour as
needed). Grease a 9" round skillet or cake pan, dust
with flour, then press loaf into pan. Cut a 1/2 inch
deep cross in top of loaf. Bake 1 hour and 15 minutes
at 375 degrees, or until it sounds hollow. Remove
from pan to a wire rack; rub with butter and sprinkle
with sugar. Cool completely.
Servings: 1 servings
Kevin's Irish Soda Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Irish
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into distant history, in fact as far back as pharonic Egypt, and possibly even further than that. In practice though, generally, these early cookbooks were just very simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius recounts how the meals were separated into starters, main meal and dessert, something we still use today. This early Roman chef describes how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including a few you will know such as basil, rue and parsley. Moving on, there are some interesting books which were published in the 14th Century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of the period. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new culinary innovations was responsible for an eruption in publications on food, most of which are now in academic collections. During the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most extravagent meals, and because of this cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications are greatly in demand as a result of higher levels of literacy, more free time and being a little richer. Like it or not, the introduction of TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Kevin's Irish Soda Bread recipe.
