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    Irish Soda Bread

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    Adam J. Pearson
    This recipe is for traditional Irish soda bread. It calls for soaking currants in Irish whiskey for at least an hour before mixing them into a batter of flour, salt, baking powder, baking soda, sugar and buttermilk. The batter is baked in a greased 8-inch pan at 350°F until firm and browned, about 45 minutes.

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    Irish Soda Bread

    Uploaded by

    Adam J. Pearson
    11 views1 page
    This recipe is for traditional Irish soda bread. It calls for soaking currants in Irish whiskey for at least an hour before mixing them into a batter of flour, salt, baking powder, baking soda, sugar and buttermilk. The batter is baked in a greased 8-inch pan at 350°F until firm and browned, about 45 minutes.

    Original Description:

    A recipe for Irish Soda Bread taught in culinary school in Canada.

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    © Attribution Non-Commercial (BY-NC)

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    This recipe is for traditional Irish soda bread. It calls for soaking currants in Irish whiskey for at least an hour before mixing them into a batter of flour, salt, baking powder, baking soda, sugar and buttermilk. The batter is baked in a greased 8-inch pan at 350°F until firm and browned, about 45 minutes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    11 views1 page

    Irish Soda Bread

    Uploaded by

    Adam J. Pearson
    This recipe is for traditional Irish soda bread. It calls for soaking currants in Irish whiskey for at least an hour before mixing them into a batter of flour, salt, baking powder, baking soda, sugar and buttermilk. The batter is baked in a greased 8-inch pan at 350°F until firm and browned, about 45 minutes.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    IRISH SODA BREAD Yield 1 Round Loaf Ingredients Currants Irish Whiskey Flour Salt Baking Powder Baking

    Soda Sugar Buttermilk METHOD Soak the currants in the whiskey until plump, at least one hour. Sift the dry ingredients together. Stir in the currants and the whiskey. Stir in the buttermilk, making a stiff batter. Spread the batter in a greased 8-inch round cake pan. Bake at 350F until well browned and firm, approximately 45 minutes. Spec All-purpose Sifted Prep Unit G Ml G G G G G Ml Quantity 60 45 360 5 7 5 15 480

    Brown Low fat

    Georgian College Recipe Academic Year 2005/06

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