Recipe by Kati, Premium Member © 2009 Sarah Phillips CraftyBaking.com
Variation: Authentic Irish American Soda Bread Muffins
Bread and photo by Kati, Premium Member © Sarah Phillips
This Authentic Irish American Soda Bread version has added baking powder, butter, raisins and egg, making it more cakelike than the Irish White or Brown Soda Bread Recipe. It's perfect partner is Corned beef and cabbage!
Kati, Premium Member Says: "As promised, here is my family's Irish American Soda Bread recipe. I'm going to write it here exactly as my mom gave it to me (I only have a hard copy) and add my comments throughout. Because this is an old-fashioned recipe for the kind of bread usually eaten in Ireland, it can be made many different ways. You can substitute whole wheat flour for 1/2 the all-purpose flour; you can substitute a generous pinch of caraway seeds for the raisins, you can omit the sugar and substitute 1/2 cup of molasses for 1/2 cup buttermilk.
OK, my mom gets major props for that last part. "Perfect Partner?" What is she? a magazine? God love her! :-D As far as I know my mom always followed the standard recipe and never used any of the listed substitutes; she probably found them on the internet and thought they would be fun to include."
QUICK-BREAD RECIPE HELP
4 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
1/4 cup sugar
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
1/4 cup butter, softened
2 cups raisins
1 1/3 cups buttermilk
Mix together flour, sugar, salt, baking powder, and baking soda (if using dry buttermilk, put in now). Cut in butter with a pastry blender or two knives, until mixture resembles coarse corn meal. Stir in raisins.
Combine buttermilk and egg (if dry buttermilk, water). Stir buttermilk mixture into flour mixture until just moistened.
Bake in greased one-quart round casserole at 375 degrees F for 45-50 minutes, until golden brown.
Kati Says: "I don't know what this "one-quart round casserole" business is considering my mom doesn't even own one. I've been known to bake it in either a loaf pan or a tube pan. Both work well."
Kati's Baking Tip for the less experienced baker: I had a friend tell a quite humorous story about making a pie crust without a pastry blender. She called her mom and said, "I don't even know what that is, what should I do?" To which her mom responded, "Use two knives." Kristin did not know what this meant and ended up with said funny story. So, if you do not have a pastry blender (or know what one is), take two knives and hold them parallel to each other (can have one in each hand or one between thumb and forefinger and another between forefinger and middle finger) and cut through the butter to make it very small and well-mixed into the flour mixture.
The bread can be stored at room temperature in a plastic resealable storage bag up to 2 days.
Authentic Irish American Soda Bread Muffins
KATI SAYS: "I scooped about 4 tablespoons into each muffin paper and smushed it down, then baked for 20 minutes at 375 degrees F."