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      RECIPE TITLE "Quick Irish Soda Bread" from Deseret News (Salt Lake City) , Mar 15, 2007 by Suzanne Price/Macey's

    yields serves 4 time-- difficultyeasy

    One-hundred-and-fifty years ago, in parts of rural Ireland, it was common to make bread using baking soda rather than yeast.

    Yeast won't make the bread rise unless the baker uses a strong flour, which was scarce. Baking soda, however, could be counted on to leaven bread. However, the soda has to be combined with something acidic in order to do its magic. In this recipe we use buttermilk (soured milk, milk with vinegar added, can also be used).

    Not only is this a historical and tasty bread, it's pretty foolproof.


    Sift together in a large bowl:

    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon sugar

    Have ready:

    • 1/4 cup chilled shortening
    • 1 cup raisins or currants
    • 2 teaspoons caraway seeds
    • 1 beaten egg
    • 2/3 cup buttermilk


    Cut shortening into flour mixture until it has the consistency of coarse cornmeal. Stir in raisins or currants and caraway seeds. Mix and add egg and buttermilk. Knead briefly and place in an 8-inch round pan. Cut a bold cross on top. Brush top with milk. Bake at 375 degrees for 40-45 minutes.

    Copyright © 2007 Deseret News Publishing Co.


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