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
We are able to track the history of written recipes way back into antiquity, in fact as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals were split into starters, entrees and desserts, a style of dining still practiced today. Aspicius informs us how the chefs of Roman times were skilled in the use of a good variety of spices, including some familiar names such as basil, mint and parsley. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new herbs and spices was responsible for a surge in books on cooking, many of which still exist in academic collections. By the arrival of the twentieth century, cook books were starting to become popular mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Aggie's Irish Soda Bread recipe.
