Ruth Macguires Soda Bread Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
DEIDREANNE PENRODFGGT98B
1: egg, slightly beaten
1 cup: buttermilk,
Directions:
Ruth Macguires Soda Bread 2 hours
This soda bread recipe came to Ruth from an Irish friend via Brooklyn, but
it is authentically Irish. You can glaze it with a runny mixture of sugar
and milk set to firm up and dry in a low oven - 350^F. Irish restaurants in
New York always offer warm soda bread with dinner, but they dont glaze it.
To Cook: Sift the flour, baking powder, baking soda, salt, and sugar into
a large bowl. Add the caraway seeds and raisins. Working with your fingers,
rub the shortening into the flour mixture. Or with two knives, cut it into
the flour until it makes a coarse mealy mixture. Add the egg and buttermilk
and stir until you have formed a soft dough. Flour a board and turn the
batter out onto it. Knead the dough lightly for one minute. Form a round
loaf and make a shallow cross in the center. Place the dough in a well-
floured 2-quart mold and cover loosely with a plate. Cover the cooker and
bake on High for about 2 hours, or until the bread is crusty on top and a
toothpick inserted in the center comes out clean. Makes 4 to 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 4 servings
Source from luhu.jp
This soda bread recipe came to Ruth from an Irish friend via Brooklyn, but
it is authentically Irish. You can glaze it with a runny mixture of sugar
and milk set to firm up and dry in a low oven - 350^F. Irish restaurants in
New York always offer warm soda bread with dinner, but they dont glaze it.
To Cook: Sift the flour, baking powder, baking soda, salt, and sugar into
a large bowl. Add the caraway seeds and raisins. Working with your fingers,
rub the shortening into the flour mixture. Or with two knives, cut it into
the flour until it makes a coarse mealy mixture. Add the egg and buttermilk
and stir until you have formed a soft dough. Flour a board and turn the
batter out onto it. Knead the dough lightly for one minute. Form a round
loaf and make a shallow cross in the center. Place the dough in a well-
floured 2-quart mold and cover loosely with a plate. Cover the cooker and
bake on High for about 2 hours, or until the bread is crusty on top and a
toothpick inserted in the center comes out clean. Makes 4 to 6 servings.
Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset
& Dunlap, NY, c1975 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B
on Prodigy, J.PENROD3 on GEnie
Yield: 4 servings
Source from luhu.jp