[Sca-cooks] Irish Soda Bread

[K C Francis]

My recipe did have a little butter along with the forbidden brown sugar and I used the yogurt to sour the milk.  What I got was an excellent moist rustic loaf.  I think my 75% English, Dutch or German, & whatever are having their say and my 25% Irish is quite happy with the results.  If I add fruit or zest or any other 'forbidden' ingredients, I will call it something else.

 

I also halved the recipe to great success.  A perfect little loaf.  Thanks for the info and I assume that the original, minimal ingredient loaf IS quite dry, so I will stick with the version I baked.

 

Katira
 
> From: johnnae at mac.com
> To: sca-cooks at lists.ansteorra.org
> Date: Thu, 18 Mar 2010 12:18:54 -0400
> Subject: Re: [Sca-cooks] Irish Soda Bread
> 
> 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
> > ~~~~~
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