I’ve been wanting to tey making Irish soda bread for ages. Yours looks very good.
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It’s super easy. My daughter didn’t like the caraway seeds, just 1 Tablespoon, but my Irish friend puts even more in hers.
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Here is the Irish soda bread recipe I have used for many, many, many years. It is so good, and so easy. It does not have caraway seeds in it. Think I tried adding them one time and we decided we liked it better without them. Also, I always cooked it in the cast iron skillet, so don’t know how it works out in a loaf pan. But we love it in the round shape in the cast iron.
The original recipe was double this, but it was too much bread for us, so I halved it.
Adeline’s Irish Soda Bread
2 cups flour
1/2 cup sugar
2 1/4 teaspoon baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
3/4 cup raisins
1 egg, well beaten
3 T butter, melted
1 cup buttermilk May need more like 1 1/4 – 1 1/2 c buttermilk
1 T melted butter
Heat oven to 350 degrees. Mix all dry ingredients in large bowl. Add raisins. Stir in eggs and melted butter; add buttermilk. Mix with your hands until well combined. Dough should be moist. Put dough into 1 lightly greased (I use Pam) 8X5 loaf pan. Bake 40-50 minutes. Check after 40 minutes with a knife inserted near the center; if it comes out clean the bread is done. If not done, check again in 5 minutes. When done, brush with 1 T melted butter.
OR shape into a ball and put into a greased 8”cast iron skillet and pat out to fill the pan. Using a sharp knife or razor blade, cut a 1/2-inch deep X in the top of the dough. Bake for about 45 – 50 minutes or until golden. When done brush with melted butter. Can remove bread from skillet and put on a wire rack before brushing with melted butter.
Serve hot or at room temperature. Makes great toast!
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I’m withdrawing homemade nutterbutter-too hot out, everything is melty. Even my fav bakery closed early. I’ll try in a month.
I did try a cheese soufflé today for the first time. Really enjoyed it.
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Does that ever bring back memories. I made my first cheese souffle when I was 12. I felt so sophisticated making it. My meat and potatoes’ Dad did not know what to think about it. LOL
I made it in a souffle dish and it rose beautifully and such such a beautiful light golden color on top.
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Wtg-12! How fortunate! My meal memories as a teenager didn’t involve nearly enough cooking lessons. As a retired guy, I’m trying my hand at new skills.
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Sounds like you may have taught yourself how to make that first cheese souffle at age 12!!! I made my first about age 18. Didn’t look great, but tasted good.
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Which Boston-area Armenian markets do you recommend?
Clustered together on Mount Auburn St. in Watertown are Arax Market, Massis Bakery, and Sevan Bakery; Fastachi Nuts across the street is excellent. Close by on Belmont St. in Belmont are Lamejun Bakery, Super Vanak Persian Grocery, and Sophia’s Greek Pantry.
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The absolute hit parade!!
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Thank you. I will add some clarification. I don’t know why, but even as a child, I loved recipes, reading them, and seeing in my mind’s eye how to prepare them. I started collecting recipes when I was 10 years old. When I was 12, my Dad brought a Royal typewriter (manual - no electric typewriters back them) and I was in heaven typing recipe cards. Also, the summer I was 12 my maternal grandfather became ill and my Mom went to California to help him our for several weeks. I was left in charge of preparing meals. I made out menues and shopping lists and Daddy purchased the groceries any any utensils I would need - one was a souffle dish. I had no help or instructions except for the recipe when I made the souffle. It was so good to me and my sister. As I said, Daddy did not know what to think about it. I had so much fun while my Mom was gone, but was very glad to see her come back.
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What’s the expression, necessity is the mother of invention! You had a wonderful head start! I appreciate that.
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Oh such a sweet story and wonderful memories! Such a great start for a natural cook, too!
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The “bakeries” have some produce as well…and all have a good selection of prepared foods and olives of many types.
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This looks and sounds good, especially with all the extra chilies!
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Eggplant salad with black vinegar-garlic vinaigrette from Phoenix Claws and Jade Trees by Kiam Lam Kho. Simple vinaigrette soy sauce, black vinegar, toasted sesame oil, (in equal parts)garlic and a little sugar. Throw whole Asian eggplant under the broiler until blistered, let cool, peel off skin, slash vertically, sprinkle with cilantro, scallions, and a red chili and dressing. This was simple and delicious, added a little more vinegar than the recipe called for. Will make again!
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Gorgeous! I have that book, and this sounds both delicious and easy!
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From “The Cook You Want To Be” by Andy Baraghani (recommended by a friend who is a good cook - I’ve never been sure why) Farro with melty zucchini and sumac. Zucchini thinly sliced and sautéed until very wilted and slightly caramelized with sliced garlic. Add some chili flakes. Dressing of castelvetrano olives, onion, red wine vinegar, sumac, lemon zest. Bunch of mixed herbs -basil, parsley, mint. Farro. Good stuff. Ugly picture still in the mixing bowl.
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Not to my eyes!
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