Irish Soda Bread

Irish Soda Bread

Kinda, sorta, baaa-aack.  Don’t worry, we’re still being super frugal.  So frugal, in fact, that in an attempt to get rid of some starting-to-get sour milk, I made some of this beautiful Irish soda bread.  The recipe is super easy and if you have milk that is just beginning to turn (please DO NOT use curdled or rancid milk), use it instead of buttermilk!  This bread is best day-of and the next day – it doesn’t keep too well, so eat up or tightly wrap and freeze a loaf or give one to a friend!  Delicious with cheddar cheese, sweet butter, soups and just about anything.

I adapted this recipe from Epicurious – the original recipe can be found here.

Irish Soda Bread

Ingredients:

  • 4 cups all-purpose flour OR 2 cups all-purpose and 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon bakin soda
  • 1 cup golden raisins, soaked (if you have time, do this overnight, if not, just start when you decide to bake) in a mixture of half hot water and half bourbon (or just all water)
  • 2 cups just-about-to-turn milk or buttermilk or homemade sour milk (2 tablespoons vinegar + 2 cups milk)

To Do:

  1. Mix together the dry ingredients.  Strain raisins, pat dry a bit, and stir those in too.
  2. Add milk and stir until the dough forms.
  3. Turn dough on a well-floured surface and knead with your hands or use your dough hook on a stand mixer to mix for a minute or too.
  4. Half the dough and with floured hands shape each bit into a ball and smush down.
  5. Transfer bread to a lightly greased baking sheet and cut an X on the top of each loaf.
  6. Bake for 45-55 minutes or until a tester comes out clean.  Place on racks to cool.  Slice and enjoy!
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8 Comments on “Irish Soda Bread”

  1. food4five says:

    Yum! And welcome baaack!

  2. Eric says:

    Bread with bourbon. Nice!

  3. Welcome back! Really cool blog title and theme! When I was reading the recipe for the bread I was a bit turned off by the milk going bad. I wonder what is a good way to measure what is too bad, lol. I guess the chunks is a good indicator. Anyways, thanks for this cool blog my friend reffered me :)

  4. tinaspins says:

    When it starts to smell slightly funky and you just think, “eh, I’ll throw this out,” you can use it. If it’s chunky, nasty smelly or you DON’T FEEL COMFORTABLE USING IT, DON’T!

  5. Steph says:

    Welcome back! This looks like a bread recipe that I might actually be able to pull off. Bread making always seems to go badly for me. Bookmarking this immediately. Thanks!

  6. Charlotte says:

    This bread looks pretty good.. I never know what to do with milk that is just about to go bad. This is a much better alternative to just throwing it out so I might have to give this a go.. especially if it goes well with cheddar cheese. Any excuse to eat cheese over here x

  7. Carol says:

    Soaking the raisins in tea is nice, too. When you’re making yourself a cuppa, take the teabag you’ve used, and pour a cup of hot water over it and let it stand till cold. Trust me, it will get strong enough.

    I grew up on homemade breads of all kinds – “store-bought” bread was for when Mum had had a serious migraine and couldn’t bake, or during a summer heat wave, but was considered infinitely inferior to what came out of the oven. Soda bread, too, is a family favourite – it makes really great toast and jam the next morning. And, of course, it’s essential for a proper boiled dinner.

  8. cathyharrell says:

    I think I remember hearing somewhere that milk never goes bad it just changes form.


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