Saturday 19 October 2019

McEvoy Family Irish Soda Bread

McEvoy's Irish Soda Bread

5 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 TBS. baking powder
¼ cup sugar
2 tsp Coriander or Cardamom Seeds
     (Best to grind your own with a pestle and mortar)
½ lb Butter Cut Into Pieces
1 Egg
2 Cups Buttermilk

Preheat oven to 375 degrees.
Lightly grease a large cookie sheet.
Cut the butter into 4 1/2 cups flour.
Mix the rest of the dry ingredients well, and folder into butter-flour mixture.
In a separate container mix the egg and buttermilk, whisking well.
Add the wet and dry ingredients together and mix until well blended.

Turn onto floured surface and kneed bread for ten minutes.

Separate dough and shape into two rounded loaves. Score the top into a cross pattern, about a quarter of the way through.

Bake for 35-40 minutes.

Test with toothpick and when toothpick comes out clean bread is ready.

Can be consumed right from the over with butter, and or jam. Keeps for about a week.

This is a McEvoy Family recipe and a long-time favourite.  It can be doubled to use a whole litre of buttermilk.

Note: I made this with my oldest this year for thanksgiving dinner. It has been a few years since I made it. It was a big hit, as usual, so I decided to share the recipe.

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