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Topic: Sweet Irish Soda Bread  (Read 1154 times)
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« on: March 16, 2011 07:43:47 PM »

I just had to do something in honor of my Irish heritage for tomorrow so I decided to try my hand at soda bread. Now, I've tried several different types soda bread but this time, I wanted a bread that had just the slightest hint of sweet. I found it!

I used this recipe and altered it only by replacing the caraway seeds with about 1 1/2 teaspoon of cinnamon, one of my favorite spices!


This bread is fluffy, very lightly sweet and the raisins and currants just send it over the top. Cheesy

What is pictured is being devoured as I type. (The lovely mug rug was made for me by melladh!) There's a second loaf that will be part of tomorrow's breakfast provided that I can stay away from it until then. Wink
« Last Edit: September 17, 2013 11:37:17 AM by jungrrl - Reason: changed non-working images to links. » THIS ROCKS   Logged
« Reply #1 on: March 16, 2011 08:24:48 PM »

Troublet, that looks yummy. I want to try it tomorrow!  Smiley

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« Reply #2 on: March 16, 2011 10:50:35 PM »

Haha I was just going through recent with pics far earlier in the morning than I ever get on here, and stopped thinking "ooh.. that looks tasty... wonder if I'd actually like the taste of it.. and those fabrics are pretty too.. wait a minute" Cheesy

I might have to try that some time, you're making it hard to wait until I get to the office breakfast (which won't be until like an hour) Cheesy

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« Reply #3 on: May 19, 2011 04:45:55 PM »

that looks good. FYI leaving out the caraway was a good call. I honestly have never seen soda bread with caraway in ireland. We make a version that is similar to what you made, with all white flour, rasins or currants and some sugar to sweeten it. Eaten slathered in butter alongside big cups of tea...its colloquially called a spotted dick...or if you come from a more refined family..spotted dog....or even curnie cake....(from currant)

here is an irish flour manufacturers recipe page, this will have a lot more authentic recipes. Just be prepared to alter the amount of liquid you add, Irish flour absorbancies are different to US ones..to judge by the recipes that I have used. I cannot remember, but I think that our flour might absorb more liquid, so add the liquid amounts slowly to make sure the mixture doesn't get too wet.. (but it could be the other way around and our flour absorbs less, so you will need to increase the liquid content of these recipes)


hungry now, but its 12.40am so probably a bad time to start baking...!
« Last Edit: May 19, 2011 04:47:33 PM by edelC » THIS ROCKS   Logged

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