3 cup unbleached white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) cold, sweet butter
2 cup raisins
1 egg
1/2 cup honey
1 cup buttermilk
Directions
Makes 1 large loaf.
Preheat oven to 350F.
Sift the flour, baking powder, soda and salt into a large mixing
bowl. Cut the butter into small pieces and add. Cut it into the flour
with a pastry blender until the mixture is the size of peas. Add the
raisins and toss to distribute evenly, using two forks.
Beat the egg in another bowl until very frothy. Beat in the honey.
When it is well blended, beat in the buttermilk.
Gradually pour the liquids into the flour, tossing all the while with
a fork so the mixture gets evenly moistened. Continue tossing lightly
with two forks until the batter comes together; it doesn't have to be
completely mixed and should be very rough and lumpy.
Butter a heavy skillet or casserole, 10 to 11 inches in diameter and
2 to 3 inches deep. Round is the traditional shape. Spoon batter out
into the pan and push it gently to fill the pan. It can mound up
somewhat in the middle. Bake at 350 F about an hour or until the
middle is set. Cut out a piece to test if necessary.
Cut into wedges and serve warm from the pan.
The Garden Way Bread Book From the collection of Jim Vorheis
Servings: 1 servings
Aggie's Irish Soda Bread Recipe brought to you by Recipe Ideas
Categories: Beverages; Bread; Breads; Irish
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into distant history, certainly as far back as pharonic Egypt, and possibly even further. Having said that, these, old records were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are some stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is served today, but instead recipes for the types of meals enjoyed by the nobility of that period. In the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused an explosion in manuscripts on food, the majority of which are kept safe in private collections. Over the following few centuries, the wealthy families of Europe competed with each other to lay on the most extravagent banquests, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes of the day. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Aggie's Irish Soda Bread recipe.
