Irish Soda Bread Recipe
By popular demand, here is the Irish Soda Bread recipe I use:
Preheat Oven to 350 degrees F.
2 cups white, all purpose flour
1/4 cup molasses
1/4 cup Guinness (or some other thick, dark Stout style beer.)
1 tsp. salt
1 stick butter, cut into chunks or melted
2 cups whole wheat flour
2 tsp. baking soda
1 1/2 cups buttermilk
1 cup raisins
Though not recommended, if you don't have any Guinness, you can use 1/2 cup (total) molasses or maple syrup or some combination thereof. I would also recommend real syrup, not the sugar free synthetic stuff, as it tastes funny after baking.
Mix with an electric mixer for one minute until well blended. (It will be a rather wet and gooey consistency, add a tad more floor if necessary depending on humidity, etc.) Make into a large, free form round and place on a greased baking sheet or, preferably, a pizza stone if you have one.
(I find if you make the round a more uniform thickness across, it cooks better. Otherwise it is hard to gauge when the center is done if you make it more of a loaf shaped blob because it rises significantly in the center if you do this.)
Draw and X or a shamrock on the top for creative flair.
Bake at 350 for 45 to 50 minutes.
Preheat Oven to 350 degrees F.
2 cups white, all purpose flour
1/4 cup molasses
1/4 cup Guinness (or some other thick, dark Stout style beer.)
1 tsp. salt
1 stick butter, cut into chunks or melted
2 cups whole wheat flour
2 tsp. baking soda
1 1/2 cups buttermilk
1 cup raisins
Though not recommended, if you don't have any Guinness, you can use 1/2 cup (total) molasses or maple syrup or some combination thereof. I would also recommend real syrup, not the sugar free synthetic stuff, as it tastes funny after baking.
Mix with an electric mixer for one minute until well blended. (It will be a rather wet and gooey consistency, add a tad more floor if necessary depending on humidity, etc.) Make into a large, free form round and place on a greased baking sheet or, preferably, a pizza stone if you have one.
(I find if you make the round a more uniform thickness across, it cooks better. Otherwise it is hard to gauge when the center is done if you make it more of a loaf shaped blob because it rises significantly in the center if you do this.)
Draw and X or a shamrock on the top for creative flair.
Bake at 350 for 45 to 50 minutes.
Comments