1/4 Cup butter
6 Ounces white flour
1/2 Teaspoon salt
1/2 Teaspoon baking powder
3 Cups potatoes, mashed, fresh, with milk

Cut butter into flour until it forms large granules. Add salt and baking powder, mix well. Mix in potatoes. Knead for a few minutes. Roll out onto lightly floured board with floured rolling pin. Cut into 2 rounds. Cook on a dry griddle or skillet until brown on both sides. Makes 2 cakes.

POTATO SCONES 1   Back to Top

2 cups boiled, mashed potatoes
2/3 cup flour
3 tablespoons real butter or bacon fat
1/2 teaspoon salt

Mash potatoes well, add real butter and salt. Add as much flour as potatoes will take without becoming too dry.* Turn out onto a floured board, roll until 1/4-inch in thickness. Cut into circles, then into farls (quarters). Prick all over with a fork.

Cook on a griddle or heavy pan dusted with a little flour. When they brown with small darker spots appearing, they are cooked.

They can be refrigerated, wrapped in grease-proof paper like crepes.

They can be eaten immediately, hot, with butter, honey or syrup. They are delicious reheated in bacon fat until crisp with bacon and eggs. * Flour amount varies with potato used; the floury kind needs less than others. Makes 12 farls.

NOTE: Delicious served with bacon and eggs any time of day!

POTATO SCONES 2   Back to Top

1/2 lb Boiled Potatoes
2 oz flour
1/2 oz butter or margarine
pinch of salt

In cottage homes these scones are made just after the midday meal when the left over potatoes are still warm. Heat your girdle. Mash the potatoes smoothly adding dots of butter and salt if required and beat well. Gradually work in as much flour as the potatoes will absorb. Turn on to a floured board and roll out till very thin. Cut into bannocks and then into farls. Prick all over with a fork and bake on a fairly hot girdle for about five minutes turning them once. Cool in a towel or if preferred butte r them at once roll up and serve hot. They should be eaten the day they are made.

QUICK BARM BRACK   Back to Top

1/2 pound brown sugar
1 pound sultanas
1 teaspoon mixed spice
1 teaspoon ground cloves

Steep the above ingredients overnight in a cupful of strong tea.

Add to the mixture:
1 well-beaten egg
1/2 pound self-rising flour

Turn into a well-oiled loaf tin and bake at 350 Deg. F. one hour and ten minutes.

RAISIN OAT SCONES   Back to Top

1 cup all purpose flour
2 tablespoons light brown sugar
1tablespoon baking powder
1/2 teaspoon salt
1 cup rolled oats
1/4 cup butter, cool and diced
1/2 cup golden raisins
1/2 cup milk.

Combine flour sugar, baking powder and salt in a large bowl. Stir in oats. with a pastry blender cut in butter until mixture is like fine crumbs. Stir in raisins. Add milk. stir quickly to make a soft and sticky dough. Gather into a ball. Place on a lightly floured surface. With floured hands knead gently. Roll into a circle to a 1/2 inch thickness. With a floured sharp knife cut into 12 equal sized triangles. Place on an ungreased baking sheet about 1 inch apart. Bake in a preheated 425 degree oven for about 12 minutes or until golden and puffed. Remove from oven to a wire rack. Allow to cool slightly about 5 minutes. Serve warm.

RAISIN SCONES   Back to Top

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter cut up
1 cup raisins
2 tablespoons granulated sugar
yolk of 1 large egg
3/4 Cup Buttermilk
White of 1 large egg

Heat oven to 375 degrees F. Put flour, baking powder, baking soda, nutmeg, and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly. Add egg yolk to buttermilk in a measuring cup and whisk with a fork to blend. Pour over the flour mixture and stir with a fork until a soft dough forms. Turn out dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6-inch circle. Cut into 6 wedges but do not separate wedges. In a small bowl, beat the egg white with a fork until just broken up. Brush the top of each scone with egg white and sprinkle lightly with sugar. With a pancake turner, carefully transfer the two cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching . This will keep the raisins from burning. Bake 18 to 22 minutes, until medium brown. Cool on a wire rack after 5 minutes pull the wedges apart and cover loosely with a dish towel

RICH CREAM SCONES   Back to Top

1/2 pound Flour
1 teaspoon baking powder
pinch of Salt
1 ounce butter
1 egg
1 gill sour cream.

Heat oven to 375 degrees F.

Sift the flour and baking powder into a basin. add the salt and rub in the butter lightly with the finger tips. Make a hollow in the center and into it pour the cream and the well beaten egg. Make into a soft dough and turn on to a floured board. Roll into a circle to a 1/2 inch thickness. With a floured sharp knife cut into 12 equal sized triangles. Place on an ungreased baking sheet about 1 inch apart. Bake for about 12 minutes or until golden and puffed. Remove from oven to a wire rack. Allow to cool slightly about 5 minutes. Serve warm.

RYE CARAWAY SCONES   Back to Top

1 cup all purpose flour
3/4 cup rye flour
2 tablespoons granulated sugar
2-1/2 teaspoons baking powder
2 teaspoons caraway seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter chilled
2/3 cup buttermilk
1/2 cup currants (optional)

Preheat oven to 400 degrees butter a baking sheet. In a large bowl stir together the flour sugar baking powder caraway seeds baking soda and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives cut in the butter until the mixture resembles course crumbs. Stir the buttermilk into the flour mixture and knead until combined. Kne3ad in the currants.

With lightly floured hands pat the dough into 1/2-inch thickness on a lightly floured cutting board. Using a 2-1/2-inch diameter biscuit cutter or glass cut out rounds from the dough. Place the rounds on the prepared baking sheet and bake for 15-17 minutes or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula transfer the scones to the wire rack to cool. Serve warm or cool completely and store in airtight container.

SAVORY RYE CARAWAY SCONES   Back to Top

1 cup all purpose flour
3/4 cup rye flour
2 tablespoons granulated sugar
2-1/2 teaspoons baking powder
2 teaspoons caraway seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter chilled
2/3 cup buttermilk
1/2 cup currants optional.

Pre-heat oven to 400 degrees.

In large bowl stir together flours sugar baking powder caraway seeds ,baking soda and salt. Cut the butter into 1/2-inch pieces and distribute them over the flour mixture. With pastry blender or two knives used scissors style cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk and knead until combined. Knead in the currants. With lightly floured hands pat the dough into 1/2 inch thickness on a lightly floured cutting board. Using a 2-1/2 inch diameter round biscuit cutter or glass cut out rounds from the dough. Gather the scraps together and repeat until all the dough is used. Place the rounds on the prepared baking sheet and bake for 15 to 17 minutes or until lightly browned. Remove the baking sheet to wire rack and cool 5 minutes using a spatula transfer the scones to the wire rack to cool. Serve warm or cool completely and store in airtight container. Makes 10 scones.

SCONES 1   Back to Top

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.

SCONES 2   Back to Top

1 1b. Flour
2 ounces butter
1 level teaspoon bicarbonate of soda
1 teaspoon cream of tartar
t teaspoon salt
1/4 pint buttermilk or sour milk
1 egg
Milk or egg for glazing surface.

Sift together flour, soda, cream of tartar and salt. Rub in the butter with fingers.
Make a well in the center and add egg and milk beaten together. Mix very lightly. Turn onto a floured board and gently roll to half an inch thickness. Cut into triangles 1 to 2 inches wide. Place on a floured baking tray. Glaze with milk or beaten egg and bake at 230°C.450°F, Gas Mark 8 for 15 minutes

For sweet scones: add 1 tablespoon sugar and 4 ounces dried fruit to mix after rubbing in the butter.

IRISH SCONES 3   Back to Top

1 cup white flour
1/2 teaspoon baking powder
1/4 pound butter, softened
2 ounces sugar
1 egg, slightly beaten
2 ounces milk
Sultanas (white raisins) optional
Walnut halves (optional)

Mix flour and baking powder. Add butter, blending until mixture is butter-colored. Add sugar and continue to mix well. Add half the beaten egg and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of beaten egg. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan until very hot. Place scones in pan and cook 7 to 8 minutes. Turn and cook 7 to 8 minutes more. Makes 6 scones.

IRISH SODA BREAD 1   Back to Top

To make one 8-inch round loaf, you will need:

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1-1/2 cups buttermilk

Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon until the dough is firm enough to be gathered into a large ball. If the dough crumbles, add some more of the buttermilk, a tablespoon at a time, until the particles adhere.

Place the dough on a lightly floured board, and pat and shape it into a flat circular loaf about 8 inches in diameter and 1-1/2 inches thick. Set the loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2-inch deep cross into the dough, dividing the top of the loaf into quarters.

Bake the bread in the middle of the oven for about 45 minutes, or until the top is golden brown. Remove from the oven and wrap in a clean cloth and let cool on a wire rack for about 20 minutes.

SODA BREAD 2   Back to Top

1-1/2 pounds strong white flour (or 1/2 white/1/2 whole meal)
1 rounded teaspoon bicarbonate of soda
1 level teaspoon salt
1 level teaspoon sugar
1 pt. butter milk (or pasteurized milk soured with lemon or vinegar)

Sieve dry ingredients into a large bowl. Add buttermilk and mix lightly to make a soft but cohesive dough. Knead and place on a baking sheet. Pat into a flatish dome. Cut a cross shape across the top of dough with a sharp knife. Bake 220C/425F/gas7 for 35-45 minutes. Delicious served warm with home made jam (jelly).

SODA BREAD 3   Back to Top

1pound/ 1/2 kilogram/ 4 cups plain flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon sugar (optional)
1pint/ 1/2 liter/ 2 cups buttermilk or sour milk

Sieve the dry ingredients into a large bowl. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture. Add enough buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly.

Form a round loaf about as thick as your fist. Place it on a lightly-floured baking sheet and cut a cross in the top with a floured knife. Put at once to bake near the top of a pre-heated oven, gas mark 8, 450°F, 230°C, for 30-45 minutes. When baked, the loaf will sound hollow when rapped on the bottom with your knuckles. Wrap immediately in a clean tea-towel to stop the crust hardening too much.

Wheaten bread or brown soda is made in exactly the same way but with whole meal flour replacing all or some of the white flour; this mixture will probably require less buttermilk. Another variation is to add 1/2 cup of sultanas to the white bread - this loaf is known as Spotted Dick.

NOTE: This bread is popular throughout Ireland. Because it is easily and quickly made it is often baked fresh for tea or even breakfast. At home we used to call the loaf made with white flour soda bread, while that made with whole meal was wheaten bread. In other parts of the country wheaten bread is referred to as brown soda or, confusingly, soda bread!

IRISH SODA BREAD 4   Back to Top

1 tablespoon Butter
4 cups White flour
1 teaspoon Salt
1 teaspoon Baking soda
1 cup Buttermilk or sweet milk

Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers.

Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet.

Flatten the dough into a circle 1-1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife.

Bake at 425 degrees for 30 to 35 minutes.

IRISH SODA BREAD 5   Back to Top

6 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon salt
2-1/2 cups buttermilk

Highly traditional and recommended option: Two tablespoons caraway seeds. Add them to the dry ingredients and sprinkle some on the top when ready for oven

Preheat oven to 375

Add all the dry ingredients in a large bowl and mix very well Pour in all of the buttermilk into the bowl at once and stir. Stir only until the dough barely holds together. I mean barely!

Do this quickly too!

Divide the dough into two portions. Shape each quickly into a round. Quickly!
Cut a cross 2/3 down into the top of each loaf so that you can see the cut.
-The loaf should come apart about 1/2-inch. Paint the loaf over with buttermilk being sure to get the bottom of the cross cut wet with it. Give the surface of the loaf a bit of texture by cutting into it with a knife or fork if it is too round and smooth. Let loafs rest for about ten minutes . Put into the oven. The baking takes about 30-40 minutes.

The loaf is done when the buttermilk in the bottom of the cross is dry to the touch. Do not handle or cut hot soda bread! Let it cool down on a rack if possible. Wrap in newspaper to keep lightly warm.

IRISH SODA BREAD 6   Back to Top

4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pint milk, or buttermilk
Raisins or currants (optional)

Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes.

IRISH SODA BREAD 7   Back to Top

3 cups Flour
1 cup Raisins
1/2 cup Sugar
1 Egg
2 teaspoons Baking soda
2 tablespoons Oil
1-1/2 teaspoon Caraway seed
1-1/2 cups Buttermilk

Grease a round cake pan, press bread evenly into pan to fill pan. Dough is a little sticky. With we knife, cut a large X across the whole top of the bread. Bake at 350 for 40-45 minutes.

Per serving: 1048 Calories; 75 grams Fat (63% calories from fat); 10 grams Protein; 87 grams Carbohydrate; 32 milligrams Cholesterol; 497 milligrams Sodium

IRISH SODA BREAD 8   Back to Top

4 cups all-purpose flour or whole wheat flour
1 teaspoon salt
2 tablespoons cold butter
2 eggs
2 teaspoons baking soda
1 teaspoon baking powder
2 tablespoons granulated sugar
1-1/2 cup raisins
1-2/3 cup buttermilk
1 tablespoon melted butter

In large mixing bowl, combine flour, baking powder, salt and sugar. Cut in cold butter with pastry blender or two knives until fine. Stir in raisins. In bowl beat eggs, stir in buttermilk and soda. Make well in dry ingredients and add liquids all at once, mixing lightly with fork until blended. Turn dough on to floured surface and knead lightly for 10 seconds. Shape dough into ball and place on buttered baking sheet. Flatten ball into 8 or 9-inch loaf.

Grease sharp knife with butter and cut 1/4-inch deep cross from edge to edge to mark into quarters.

Brush top with melted butter; bake in preheated 375F oven 40 to 45 minutes or until golden brown. Remove from baking sheet and cool to lukewarm.

IRISH SODA BREAD 9   Back to Top

3 cups Unbleached white flour
2 teaspoons Baking powder
2 cups Raisins
1 teaspoon Baking soda
1 Egg
1/2 teaspoon Salt
1/2 cup Honey
12 tablespoons (1 1/2 sticks) cold, sweet
1 cup Buttermilk

Makes 1 large loaf.

Preheat oven to 350F.

Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and toss to distribute evenly, using two forks.

Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk.

Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy.

Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. Round is the traditional shape. Spoon batter out into the pan and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 350 F about an hour or until the middle is set. Cut out a piece to test if necessary.

Cut into wedges and serve warm from the pan.

IRISH SODA BREAD 10   Back to Top

2 cups bread flour
1 cup whole-wheat flour
1/4 cup powdered buttermilk
2 Tablespoons cornmeal
1-1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup water
1 large egg
2 Tablespoons molasses
1 teaspoon honey
1-3/4 teaspoons bread machine yeast
3/4 cup currants
1 Tablespoon caraway seeds

Combine flours, buttermilk, cornmeal, salt, baking soda, water, egg, molasses, honey, butter, and yeast in the bread machine pan and process on the dough setting. Add the currants and caraway seeds just before the final kneading. Remove from the pan, punch down, turn the bread machine pan over the dough, and let it rest for 15 minutes.

Cover a baking sheet with parchment paper. Punch the dough down, and form it into an 8-inch circle, slightly flattened. Place the disk on the parchment paper. Cover with plastic wrap and let it rise until nearly doubled in bulk, about 1 hour.

Preheat the oven to 375 degrees. Place the rack in the middle of the oven. Cut a large X into the top of the dough with a razor blade. Bake for 15 minutes, then reduce the oven temperature to 350 degrees and continue to bake for an additional 15 minutes, or until brown and done through. Serve warm. Store in plastic wrap.

NOTE: Classic Soda bread calls for nothing more than baking soda to leaven the bread. We like the results better when we make this loaf in the bread machine and use a teaspoon or so of yeast to boost the rise. The soda taste is balanced by the sweetness of currants and the bite of caraway seeds. Serve this bread alongside corned beef and Colcannon for a fine St. Patrick's Day celebration.

IRISH SODA BREAD 11   Back to Top

1 tablespoon butter softened
4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 to 1-1/2 cups buttermilk

Preheat oven to 425. With a pastry brush coat a baking sheet evenly with the tablespoon of butter. Sift the flour soda and salt together into a deep mixing bowl. Gradually add 1 cup of the buttermilk beating constantly with a large spoon until the dough is firm enough to be gathered into a ball. If the dough crumbles beat in up to 1/2 cup additional buttermilk into it by the tablespoon until the particles adhere. Place the dough on a lightly floured board and pat and shape it into a flat circular loaf about 8 inches in diameter and 1-1/4 inches thick set the loaf on the baking sheet then with the tip of a small knife cut a 1/2 inch deep X into the dough dividing the top of the loaf into quarters. Bake in the middle of the oven for 45 minutes until top is golden brown. Serve at once.

IRISH SODA BREAD 12   Back to Top

3 cups Bread flour
1 cup graham flour
1/2 cup Sugar
1-1/3 Tablespoons Salt
1-1/3 Tablespoons Butter
1 cup Raisins
3 Tablespoons Caraway seeds (or poppy seeds)
1-1/2 teaspoons Baking soda
1-1/2 cup Buttermilk
2 teaspoons Dry yeast
1 tablespoon sugar
1 cup warm water

In a small bowl combine yeast sugar and warm water, and let yeast rise. In large mixing bowl, combine flour, baking powder, salt and sugar. Cut in cold butter with pastry blender or two knives until fine. Stir in raisins. In bowl beat eggs, stir in buttermilk and soda. Make well in dry ingredients and add liquids & yeast mixture all at once, mixing lightly with fork until blended. Turn dough on to floured surface and knead lightly for 5 minutes. Shape dough into ball and place on buttered baking sheet- cover & let rise one hour. Flatten ball into 8 or 9-inch loaf. Grease sharp knife with butter and cut 1/4-inch deep cross from edge to edge to mark into quarters. Brush top with melted butter and sprinkle with caraway seeds ; bake in preheated 375F oven 40 to 45 minutes or until golden brown. Remove from baking sheet and cool to lukewarm.

IRISH SODA BREAD 13   Back to Top

450 grams (1 pound) plain flour
1 level teaspoon bread soda
1 heaped teaspoon Bextartar (cream of tartar)
Pinch salt
25 grams (1 ounce) soft margarine
1 egg, whisked with 250 milliliters (1/2 pint) buttermilk

Pre-heat oven to Gas Mark 6, 200°C (400°F).

Sieve the dry ingredients into a big bowl. Rub in the margarine. Pour in the egg and buttermilk mixture and stir well. Turn out onto a floured board and knead lightly for a minute or two. Shape into a round, flatten slightly.

Place on a baking sheet. Mark with a deep cross and bake in the preset oven for approximately 30-40 minutes. Cool on a wire rack.

IRISH SODA BREAD 14   Back to Top

3-1/2 cups Flour
1/2 teaspoon Sugar
1/2 teaspoon Salt
1/2 sp. Bicarbonate of soda
1-1/4 cups Buttermilk - up to 2-1/2 cups *

* You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda.

Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more bread-like version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture.

Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Over-kneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet.

Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. Servings: 8

SODA BREAD 15   Back to Top

4 cups (1 pound) flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 to 3/4 pint of milk or buttermilk
Raisins or currants (optional)

Mix dry ingredients together. Add milk or buttermilk to form a loose dough. Add raisins or currants, if desired. Place dough on floured board and knead until smooth. Form into a round about 2 inches high and make a large X with a knife in top of dough. Bake on greased baking sheet at 375 degrees for 45 minutes.
Makes 1 loaf.

IRISH SODA BREAD 16   Back to Top

4 cups flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons butter
1 cup raisins
1 egg, lightly beaten
2 cups buttermilk

Preheat oven to 425. Sift together the flour, sugar, salt and baking soda into a large mixing bowl. using a pastry cutter or 2 knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.

Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead in the bowl just long enough to form a rough ball. transfer dough to a lightly floured surface and shape into a round loaf.

Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2-inch deep in an X shape. transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 40 minutes. transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.

IRISH SODA BREAD 17   Back to Top

Preheat oven to 375 deg. Makes a 9 x 5-inch loaf. Have all ingredients at room temperature.

Sift together in a large bowl:
2 Cups sifted all-purpose flour
3/4 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon caraway seeds
1 Tablespoon sugar
Cut into the flour mixture with a pastry blender, until the consistency of coarse corn meal:

6 Tablespoons chilled shortening

Stir in:
1/2 to 1 cup of raisins 
Add gradually:
1/2 to 3/4 cup buttermilk.

The mixture should not be dry. Knead briefly and shape into a round loaf or to fit into a 9 x 5-inch loaf pan. Spray pans with cooking spray. 

Brush the top with milk, bake 40 to 50 minutes. To test for doneness check to see if the loaf has pulled away from the pan edges. Cool on a rack but serve warm.

SODA FARLS   Back to Top

1 cup all purpose flour
1 cup cake flour
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk

Mix dry ingredients together. Add buttermilk and stir. Turn dough onto floured board and knead gently, forming a round, about 10 to 12 inches. Cut into quarters. Fry farls in a "wee" bit of butter, until browned and cooked through, about 5 to 7 minutes on each side. You may need to set them on end to help cook the sides.

SPICE BREAD   Back to Top

10 ounces Flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Mixed spice*
1/2 teaspoon Ground ginger
4 ounces Light brown sugar
2 ounces Chopped candied peel
6 ounces Raisins, plain or golden
4 ounces Butter
6 ounces Golden syrup **
1 Large egg, beaten
4 Tablespoons Milk

* Equal parts of cinnamon, nutmeg and allspice. ** Lyons' Golden Syrup, carried in some fancy groceries. If you can't find it, use Karo golden corn syrup.

Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-pound loaf pan and bake in a preheated oven at 325 F for 40 to 50 minutes, or until it tests done. This bread will keep moist for several days, and actually improves somewhat during this period. It keeps very well in a tight tin. Servings: 8

SPOTTED DOG   Back to Top

2 Teaspoons sugar
1 pound/4 cups white flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda sieved
1/2 cup sultanas, raisins or currants
1-1/4 to 1-1/2 cups sour milk or butter milk
1 egg.

Sieve the dry ingredients, add the fruit and mix well.

Make a well in the center and add the egg if you are using it and most of the milk. Using one hand mix in the flour from the sides of the bowl adding more milk if necessary. The dough should be softish but not too wet and sticky. When it all comes tog ether turn it out on to a floured board and knead lightly for a few seconds just long enough to tidy it up. Pat the dough into a round about 1-1/2 inches deep and cut a deep cross in it to let the fairies out. Let the cuts go over the sides of the bread. Bake in a 450 degree oven for 15 minutes then turn down the oven to 400 degrees and bake for a further 30 minutes or until cooked.

STRAWBERRY SCONES   Back to Top

1 cup strawberries
2-1/4 cups all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter or margarine
2/3 cup milk.

Preheat oven to 425 degrees. Hull strawberries, cut into 1/2-inch pieces set aside. In large bowl mix together flour and sugar baking powder and salt. Add butter. With pastry blender cut butter in until mixture resembles coarse crumbs. Stir in reserved strawberries toss well to coat. Add milk all at once. With fork lightly toss together until mixture holds together. With floured hands gently form into ball. On floured board with floured rolling pin roll out dough 1/2-inch thick. Cut dough into 2-1/2-inch circles with floured biscuit cutter. Place on greased cookie sheet. Bake until golden about 12 minutes. Serve warm makes 12 scones.

TEA LEAF BREAD   Back to Top

12 Tablespoons Well steeped Irish Breakfast Tea (5 minutes at least!)
1 pound Mixed dried fruit
6 ounces Soft brown sugar
1 Egg, lightly beaten
1 ounce Melted Butter
9 ounces All-purpose flour
1/2 teaspoon Bicarbonate of soda

The mixed fruit can include raisins, currants, etc; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the soda together and fold them in. Line the bottom of a large loaf pan with paper and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a preheated oven (360 F) on the middle shelf for 1-1/2 hours. After removing from the oven, leave in the pan for 2 to 3 minutes; cool on a wire rack.

WHEATEN BREAD 1   Back to Top

6 ounces Plain flour
1 teaspoon Level cream of tartar
10 ounces Wheat meal
2 ounces Butter
4 ounces Caster sugar
1 Egg
2 teaspoons Level salt
2 teaspoons Level baking soda
Buttermilk or sour milk

Chuck all the dry ingredients into a bowl and mix. Add milk and egg to give you a fairly soft dough. Bake in two loaf tins, or whatever at 375-400F, gas mark 6 or 7.

WHEATEN BREAD 2   Back to Top

2 cups coarse whole wheat flour
2 cups all purpose flour
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1/4 cup margarine
2 eggs
3/4 cup buttermilk
2 tablespoons oil
1 tablespoon molasses

Mix dry ingredients together in a large bowl. Cut in margarine with a pastry blender. Beat eggs, add liquids and mix with dry ingredients. Turn onto floured board and knead gently to form a loaf. Place in a 9 x 5-inch loaf pan. Bake at 375 degrees for 55 to 60 minutes. The dough can also be baked in a round shape on a baking sheet. After kneading, shape into a round and cut with a knife about 1/2-inch deep, in a cross shape. It will take less time to bake, about 45-50 minutes.

WHISKEY SODA BREAD   Back to Top

1 cup raisins
1/2 cup Irish whiskey
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon grated orange rind
1/2 teaspoon baking soda
1-1/3 cups buttermilk
1/4 cup butter or margarine, melted

WHISKEY BUTTER:

1/2 cup butter or margarine, softened
1 tablespoon Irish whiskey

Soak raisins in Irish whiskey overnight. Combine flour, sugar, baking powder, salt, and orange rind in a large bowl; mix well. Stir in raisin mixture, blending well. Dissolve soda in buttermilk; add to flour mixture, stirring well. Stir in butter, mixing well. Spoon batter into a greased 2-quart casserole. Bake at 350 degrees F. for 50 minutes or until golden brown. Cut into squares, and serve with Whiskey Butter. Yield: 8 to 10 servings.

Whiskey Butter Method: Combine butter and whiskey, blending well. Yield: 1/2 cup.

WHOLE WHEAT SODA BREAD   Back to Top

3 cups Whole Wheat Flour
1 cup Flour, all-purpose
1 tablespoon Salt
1 teaspoon Baking soda
3/4 teaspoon Baking powder
1-1/2 cups Buttermilk, yogurt or milk with lemon juice

Combine the dry ingredients and mix thoroughly to distribute the soda and baking powder, then add enough buttermilk to make a soft dough but firm enough to hold its shape. Knead on a lightly floured board for 2 or 3 minutes, until quite smooth and velvety. Form into a round loaf and place in a well buttered 8 inch cake pan or on a well buttered cookie sheet. Cut a cross on the top of the loaf with a very sharp floured knife. Bake in a preheated 375F oven for 35-40 minutes, or until the loaf is nicely browned and sounds hollow when rapped with the knuckles. (The cross will have spread open which is characteristic of soda bread.)

WHOLE WHEAT BREAD   Back to Top

1 (15 milliliters spoon)/ 1 tablespoon sugar
450 milliliters/ 3/4 pint hand-hot water
1 (15 milliliters spoon)/ 1 tablespoon dried yeast
675 grams/ 1-1/2 pounds whole wheat flour
1 (5 milliliters spoon)/ 1 teaspoon salt
15 grams/ 1/2 teaspoon butter

Dissolve sugar in 150 ml water, sprinkle over the dried yeast, stir well to mix. Leave in a warm place for 10 to 15 minutes until frothy. Put flour and salt in a warm bowl, rub in butter then stir in sugar. Make a well in the center, pour in the frothy yeast liquid and the remaining water. Stir well to mix.

Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Place in a lightly greased polythene (plastic) bag and leave in a warm place until doubled in bulk.

Turn the dough out onto the floured surface then knock back (punch down) and knead again for five minutes. Divide in two and shape each piece into an oblong, then place in two greased 1-pound loaf tins. Return to bags and leave in a warm place until dough reaches the top of the tins.

Remove bags and place in a preheated oven (220C/425F/Gas Mark 7) for 20 minutes. Reduce heat to (200C /400F/Gas 6) and bake for further 10 to 15 minutes until loaves are brown on top and sound hollow when tapped on the bottom. Turn out onto a wire rack to cool. Can be frozen.

YEAST BARM BRACK   Back to Top

1/2 cup lukewarm milk
1 teaspoon sugar
1 teaspoon yeast
2 cups plain flour
1 teaspoon mixed spice
pinch of salt
1 egg, beaten
3 Tablespoons butter
2 cups mixed dried fruit (currants, sultanas, raisins, candied peel)
2 Tablespoons sugar

Soak the dried fruit in strong black tea before use, at least two hours.

Set oven to 400 deg. F. Mix the yeast and the teaspoon of sugar and combine into the milk. Allow to rise. Sift the flour with the 2 Tbsp. sugar and the spices and rub in the butter. Make a well in the center and add the yeast and the egg. Beat with a wooden spoon for about ten minutes until a dough forms. The fruit and salt is now worked in by hand, and the whole should be kneaded. Put the bowl of dough in a warm place (covered with a cloth) for about an hour until the mixture rises and doubles in size. Knead lightly and place in greased 7 inch diameter cake pan. Allow a further 30 minutes rising. Bake near the top of the oven for 45 minutes.

IRISH YEAST BREAD MIX   Back to Top

Mix:
8 cups Flour
1-1/2 cups Sugar
4 teaspoons Salt
2 teaspoons Allspice
2/3 cup Instant nonfat milk
Zest from 1 lemon

For 1 loaf:
4 cups Mix
2 packages Dry yeast
1 cup Warm water
1/2 cup Milk
1/3 cup Soft butter
1/2 cup Each currants and raisins
More flour if necessary

To make mix, combine all ingredients in plastic bag except lemon zest. Add zest and shake bag well. Seal and set aside until needed. To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes. Place 2 cups of well shaken mix into a large bowl with the milk, butter and yeast mixture and beat with an electric mixer until well blended. Cover bowl and let mixture rise in a warm place for 30 minutes. Then place two more cups of mix onto the surface of dough in bowl. Beat until well blended again with mixer or by hand. Place a little flour on work surface and mix in the raisins and currants. Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough. Place dough in a large greased bowl and turn to coat. Cover and let dough rise double in bulk, about 1 to 2 hours. Punch down and knead into a round loaf. Place on baking sheet and allow to rise double in bulk. Bake in a 350 oven until done, about 50 minutes. Makes 1 large loaf. Yield: 2 loaf

IRRESISTIBLE IRISH SODA BREAD   Back to Top

Try this tried-and-true recipe for plain Irish soda bread with buttermilk that is a snap to prepare. Make it early in the day, as it tastes best after sitting for a few hours.

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

Combine flour, baking powder, sugar, salt and baking soda. Blend eggs and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

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