Home

Currant Soda Bread

Currant soda is served in slices with butter and jam. It is also excellent toasted the second day.

ingredients

makes one loaf
3 1/2 cup (1 lb) 450 g strong plain flour
5 ml (1 heaped tsp) Bicarbonate of soda (Baking soda)
1 tsp (5 ml) salt
1/4 cup (4 tbsp) 50 g caster sugar (superfine granulated)
2 - 4 tbsp (25 - 50 g) 1-2 oz butter
2/3 cup (100 g) dried fruit, sultanas (golden raisins) or raisins
400-475 ml (14-16 fl oz) 2 cups buttermilk
18 cm (7 in) round cake tin, between 4-7 cm (1 1/2 - 2 3/4 in) deep

method

1. Sieve the flour bicarbonate of soda and salt into a large mixing bowl.

2. Stir in the caster sugar and rub in the butter until as fine as bread crumbs.

3. Stir in the dried fruit and make a well in the centre.

4. Pour in all the buttermilk and mix with a broad-bladed knife to draw all the-dry ingredients into the liquid, forming a loose dough resembling thick porridge.

5. Lightly grease the cake tin and turn the dough into it, leaving the surfare rough.

6. Sprinkle with a little flour, set on a hot baking tray and bake in a pre-heated oven 220°C (425°F, gas mark 7) for 10 minutes, then reduce the heat to 200°C (400°F, gas mark 6) and cook for a further 40 - 45 minutes until the bread is well risen, brown and firm to the touch. When the bread is cooked, it will feel firm to the touch and a skewer inserted into the centre should come out clean.

7. Remove from the oven and cover with a clean cloth. When cool, remove from the tin and wrap in the cloth to go cold.

What did you think?

11 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved