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5 cups sifted all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1/4 lb. (1 stick) butter
2 1/2 cups mixed light raisens and currents, soaked in water for 15 to 20 minutes and drained.
3 tbls. caraway seeds
2 1/2 cups buttermilk
1 large egg, slightly beaten
Directions:
Preheat the oven to 350 degrees F. Generously butter 2 loaf pans (9 by 5 inches)
Stir together the sifted flour, sugar, baking powder, salt and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grany. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened.
Place half of dough in each loaf pan and bake for 1 hour until golden on top. Cool in the pans for 3 to 5 minutes then transfer to a wire rack to cool completely.
A lot of soda bread is quite dry but this is wonderfully moist and absolutely out of this world! Slante!
3/4 cup sugar
2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. baking soda
1/4 lb. (1 stick) butter
2 1/2 cups mixed light raisens and currents, soaked in water for 15 to 20 minutes and drained.
3 tbls. caraway seeds
2 1/2 cups buttermilk
1 large egg, slightly beaten
Directions:
Preheat the oven to 350 degrees F. Generously butter 2 loaf pans (9 by 5 inches)
Stir together the sifted flour, sugar, baking powder, salt and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grany. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened.
Place half of dough in each loaf pan and bake for 1 hour until golden on top. Cool in the pans for 3 to 5 minutes then transfer to a wire rack to cool completely.
A lot of soda bread is quite dry but this is wonderfully moist and absolutely out of this world! Slante!