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
Recipes as an idea can be found way back into the distant past, certainly as far as the Egypt of the Pharoahs, and maybe further still. Having said that, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
As we move into Roman times 25BC a man called Apicius assembled some documents detailing recipes prepared by the Romans. In his works, he describes how the meals were separated into starters, entrees and dessert, something we still use today. Aspicius also informs us how the Roman cooks used a wide range of aromatic flavors, including a few you will know such as basil, mint and asafoetida. Later, in the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in publications on food, most of which are kept safe in private cookery archives. The revolution that is television brought us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Aggie's Irish Soda Bread recipe.
