top of page

Irish Soda Bread

(by Melissa Jeanne Givey)


4 c. flour

1 c. sugar

3 t. baking powder

1 t. baking soda

1 t. salt

2 c. raisins

2 eggs (slightly beaten)

3 c. buttermilk*

2 T. melted butter

Preheat oven to 350 F.

Combine dry ingredients.

Combine liquid ingredients.

Add liquid to dry, and mix with a spoon.

Pour into a heavily greased 10-in. black iron (or heavy duty) skillet.

Bake for 1 hour.

Remove from oven and take it out of the pan immediately.

Let cool 1 hour before cutting.

*Aunt Jeanne recommends substituting 1 pt. plain yogurt for the 3 c. buttermilk.


(Read Cheaper By the Half-Dozen, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Yorumlar


bottom of page