Food recipes
Irish Soda Bread
Irish Soda Bread Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table cream, whipped, cream topping...
Irish Soda Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
Directions:
Grease a 9 inch pie tin.
Line bottom and sides with wax paper or parchment paper.
Grease paper.
Preheat oven to 350F.
Sift together all dry ingredients and set aside.
In a large bowl with electric mixer, cream butter and sugar until light and fluffy at medium speed.
Reduce speed to low and add flour mixture alternation with buttermilk, beating well after each addition.
Begin and end with flour mixture.
Stop mixer and scrape bottom and sides of bowl as needed.
Mix in raisins.
Spread batter evenly in pan.
Bake in middle of oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack and cool in pan for 10 minutes.
Remove bread from pan, cut into wedges and serve warm.
Cool remaining bread completely and wrap in a cotton dish towel.
After one day wrap remaining bread in plastic wrap.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
Directions:
Grease a 9 inch pie tin.
Line bottom and sides with wax paper or parchment paper.
Grease paper.
Preheat oven to 350F.
Sift together all dry ingredients and set aside.
In a large bowl with electric mixer, cream butter and sugar until light and fluffy at medium speed.
Reduce speed to low and add flour mixture alternation with buttermilk, beating well after each addition.
Begin and end with flour mixture.
Stop mixer and scrape bottom and sides of bowl as needed.
Mix in raisins.
Spread batter evenly in pan.
Bake in middle of oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack and cool in pan for 10 minutes.
Remove bread from pan, cut into wedges and serve warm.
Cool remaining bread completely and wrap in a cotton dish towel.
After one day wrap remaining bread in plastic wrap.