Grandpa McAndrews Irish Soda Bread

My mom bugged grandpa for this recipe but he told her he didn’t have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.

Step: 2

In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.

Step: 3

Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Per Serving: 255 calories; protein 6.9g; carbohydrates 47.6g; fat 4g; cholesterol 24.5mg; sodium 152.5mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.