Friday, March 13, 2009
Irish Soda Bread........
Irish Soda Bread
Also called (spotted Dog)
This recipe comes from Will O'Glenn Irish Bed and Breakfast
The recipe was shared by Mrs. Biddy Gahan (her mom) from Cahir, Co. Tipperary, Ireland.
2 1/2 cups all purpose flour
1 1/2 cups raisins
1 tsp baking soda
1 tsp double acting baking powder
5 Tbsp sugar
1/2 cup butter
1 cup buttermilk
In small bowl, pour boiling water over raisins, let stand 5 minutes. In large bowl, sift flour, soda, baking powder, and sugar. Cut in butter until the mixture looks like course crumbs. Drain raisins, stir into flour mixture. Add buttermilk all at once. Stir vigorously with a fork.
Shape into ball and flatten ever so slightly. (It should look like a ball) Place on a greased 8 inch pie plate. Bake 15 minutes at 400 degrees, lower heat to 375 degrees, and bake 10-15 more minutes, or until knife comes out clean.
Remove from pie plate. Cool one hour. Cut into wedges. Makes 10 servings.
The bread will have a scone like consistency......
♥ Now this is the most important part of making any Irish bread recipe. When you get the bread into your pan, just prior to baking, take a knife and gently carve a Cross across the top to bless it. Then poke four holes in the bread to let the faeries out. Your bread will turn out perfect every time ♥
This is a picture of the Irish Soda Bread (spotted Dog) I made last year. I make Irish Soda Bread every year on Saint Patrick's Day. It's easy to make and so yummy! Serve plain, with butter, jellies, or Devonshire Cream.........
Devonshire Cream can be used as a filling for tarts, with fresh berries, or with scones. This recipe comes from Joy of Baking.com.
4 ounces mascarpone
1 cup heavy whipping cream
1 teaspoon good vanilla extract
1 or 2 tablespoons granulated sugar
Zest of lemon or lime (optional)
Place all ingredients in a large bowl and beat until the mixture holds it's shape and looks like softly whipped cream. Use right away or cover and refrigerate until serving time. Makes about 1 1/2 cups.
If you try either of these recipes I hope you enjoy them as much as we do.
With warmest regards, Carol