Irish Soda Bread I

This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.

Step: 2

Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.

Step: 3

Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Per Serving: 215 calories; protein 4.5g; carbohydrates 36.8g; fat 5.8g; cholesterol 38mg; sodium 193.9mg.

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

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . 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 yesterday , then finish it off the next day.