Tuesday, March 17, 2009

Irish Soda Bread

I postponed the full corned beef and cabbage dinner till next week, but I had a hankering for soda bread. My attempt last year resulted in a chewy, spongy, weird "bread" so this year I tried combining three different recipes to create one new one.

Working off of my Grammy Scally's recipe, Irish Soda Bread w/Millet, and Gluten Free Irish Soda Bread, I made one recipe to rule them all:

Irish Soda Bread
1/2 cup millet flour
1/2 cup sweet rice flour
1/2 cup potato starch
1/4 cup sweet sorghum flour
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tbsp sugar
1 tsp salt
2 eggs
4 tbsp melted butter
3/4 cup buttermilk
1 cup raisins, soaked in hot water and drained
1-2 tbsp caraway seeds (optional)

1. Mix all of the dry ingredients together. (sift if necessary)
2. Add the wet ingredients to the dry. (make sure the melted butter isn't hot or it will scramble the eggs - that would be bad)
3. Stir in raisins and seeds.
4. Put into a greased loaf pan or cake pan and bake at 350F for 30-40 minutes until a toothpick comes out clean when inserted into the center.
5. Remove from oven and allow to cool for 5 minutes then remove from pan and place on cooling rack.

The luck of the Irish must have been with me this year because this turned out fantastically. Good, even crumb, moist and a bit sweet and toothsome but not at all chewy.

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