Irish Soda Bread Ii Recipe

Name: Irish Soda Bread Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 c. sifted all-purpose flour; 3 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. cream of tartar; 1 tsp. salt; 1/2 c. sugar; 2 tsp. caraway seed; 1 c. raisins; 2 Tbsp. butter, in pea-sized pieces; 2 eggs, beaten slightly; 1 c. buttermilk; 2 Tbsp. sour cream

Servings: persons

3 1/2 c. sifted all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 tsp. salt
1/2 c. sugar
2 tsp. caraway seed
1 c. raisins
2 Tbsp. butter, in pea-sized pieces
2 eggs, beaten slightly
1 c. buttermilk
2 Tbsp. sour cream

1
In a large bowl combine flour, baking powder, baking soda, cream of tartar, salt, sugar, caraway seed, raisins and pieces of butter.
2
In a separate bowl combine eggs, buttermilk and sour cream.
3
Make a well in center of dry ingredients.
4
Add liquid gradually; mix well.
5
Turn dough onto a floured surface.
6
Knead lightly for 10 minutes.
7
Shape into a round loaf, slightly mounded in center and place in cake pan.
8
Make a cross on the top and sprinkle lightly with sugar.
9
Place in oven.
10
Bake at 400u00b0 for 10 minutes.
11
Reduce heat to 350u00b0.
12
Bake 35 minutes longer.

1453

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 1/2 c. sifted all-purpose flour, 3 1/2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. cream of tartar, and more.

Yes, Irish Soda Bread Ii falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Irish Soda Bread Ii

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