[Sca-cooks] Irish Soda Bread

[Johnna Holloway]

I liked the list on website-- http://www.sodabread.info/  where it says:
A few absolutes:  Traditional Irish Soda Bread does not contain

"zest", orange or any other kind  Irish Whiskey.  (talk about  
stereotyping!!!)

Honey (substitute for sugar)  Sugar (see definition of "cake")

eggs (see definition of "cake")   Garlic  (not common in English/Irish  
dishes)

Shortening (hydrogenated vegetable oil - Crisco introduced to the US  
in 1911.  Not in the 19th century)

Heavy Cream (British term for whipping cream bu a little thicker.  Not  
much chance irish peasants would be using this.)

Sour Cream (traditional in Eastern European dishes.  Became popular in  
the US and European kitchens during the past 50 years, not 150 years  
ago. see http://www.ochef.com/516.htm

Yogurt (prior to 1900 a staple in Central Europe and Asia.  Introduced  
to the US after WWII by Isaac Carasso who started Dannon in NY City.   
Not a 19th century Irish baking item.)

Chocolate     Chiles/Jalapenos (Right! Ireland is well known for using  
these in its traditional food!! por favor!

Fruit (Only in Christmas/Easter cakes and other special occasions._

and just about anything else one can think of.  all of the above  
ingredients can be found in "Irish soda bread" recipes somewhere on  
the web.  Interesting, but definitely not Traditional Irish Soda Bread.

I liked the traditional brown bread we ate in Ireland.

Johnnae who likes a sweet version by Ed's Breads with currants which  
wouldn't be traditional anyplace else except in this part of Michigan



On Mar 18, 2010, at 11:31 AM, Kathleen A Roberts wrote:

>> there are several textures, sweetnesses and densities if you check  
>> around with recipes.  the soda bread and brown bread i ate in  
>> ireland differed greatly in each category. perhaps it has to due  
>> with the baker and the weather more than the humidity?
>
> cailte
> ~~~~~