Ur best soda bread recipe?

Question

i like soda bread but mine always seem doughy inside when i cook it - would appreciate a new recipe

Answer 1

How About

Raisin and Caraway Soda Bread.

1lb plain flour

3level tablespoons castor sugar

1 level tablespoon baking powder,

1level teaspoon salt

3/4 teaspoon bicarbonate of soda

3oz butter

8oz seedless raisins

1 level tablespoon caraway seeds

2eggs

1/2 pint buttermilk

Grease 71/2inch shallow casserole

Sift flour, sugar,baking power,salt and bicarbonate of soda into a large bowl, cut or rub the butter in,then stir in the raisins and the caraway seeds.

Beat the eggs(,keeping 1 tablespoon). mix the rest of the egg with the buttermilk,add to the dry ingredients all at once and stir until the flour is just moistened and the dough sticky.

Turn onto a floured surface and knead for about 10 times, shape into a ball and place in the casserole.

Cut a (4 inch) cross,about 1/4 inch deep, with a sharp knife. brush with egg.

Bake at 180c gas mark 4 for 1 hour 40 minutes.cool in the casserole on a wire rack for 10 minutes,then turn out onto a rack to cool

  

Answer 2

No YEAST BREAD

2 1/2 c self-rising flour

3 tb white sugar

1 12 oz can of carbonated lemon-lime soda

To begin, preheat the oven to 350 degrees and grease a 9x5 inch loaf pan. Next, Combine the flour, sugar and soda. Put the mixture in the greased pan. Bake the mixture for 45 minutes.

*If the soda you use contains sugar, lessen the amount of sugar used in the recipe.

No Self Rising Flour? - 2TBS Baking powder & 1 teaspoon salt added to 3 Cups flour (can leave out the salt)

Aggie's Irish Soda Bread

3 C unbleached white flour

2 ts baking powder

1 ts baking soda

1/2 ts salt

12 TB butter (1 1/2 sticks) cold & sweet

2 C raisins

1 egg

1/2 C honey

1 C buttermilk

Makes 1 large loaf.

Preheat oven to 350F.

Sift the flour, baking powder, soda and salt into a large mixing bowl.

Cut the butter into small pieces and add.

Cut it into the flour with a pastry blender until the mixture is the size of peas.

Add the raisins and toss to distribute evenly, using two forks.

Beat the egg in another bowl until very frothy.

Beat in the honey.

When it is well blended, beat in the buttermilk.

Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened.

Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy.

Butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep.

Round is the traditional shape.

Spoon batter out into the pan and push it gently to fill the pan.

It can mound up somewhat in the middle.

Bake at 350 F about an hour or until the middle is set.

Cut out a piece to test if necessary.

Cut into wedges and serve warm from the pan.

Answer 3

(It might be your oven needs to be adjusted)

From:

http://www.cooks.com/rec/view/0,1954,135...

IRISH SODA BREAD  

1 lb (450g) wholemeal flour

4oz (110g) plain flour

2oz (50g) rolled oats

1 tsp baking soda

1 tsp salt

3 quarters of a pint (450ml) buttermilk

Combine the flour, oats, baking soda and salt in a large bowl. Add enough buttermilk to form a soft dough and turn out onto a lightly floured board. Knead the dough very lightly and do not overwork or bread will develop gluten and become tough.

Shape into a large round and place on a greased baking tray. Cut a deep cross in the top of the round.

Bake at 450F/230C for 8-15 minutes. reduce temperature to 400F/200C for 20-25 minutes until load sounds hollow when tapped underneath.

Eat whilst still warm!

This recipe comes to us at Cooks.com courtesy of Sorcha, a friend in Wales.

Submitted by: CM