McNamaras Irish Soda Bread

A recipe handed down by my grandmother Anna Marie McNamara (nee Player). This is a great recipe for a light tea dessert bread. Delicious with light butter hot out of the oven. You can use any type of milk. I usually make this bread when my milk is about to go sour. I like to use raw crystallized sugar in place of the white granulated sugar. My father likes to use buttermilk.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Grease an 8 1/2x4 1/2-inch loaf pan.

Step: 3

Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined.

Step: 4

Mix in butter until thoroughly combined.

Step: 5

Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.

Step: 6

Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.

Step: 7

Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean.

Step: 8

Cool for about 10 minutes before slicing. Best served warm.

Per Serving: 200 calories; protein 4.3g; carbohydrates 35.7g; fat 4.7g; cholesterol 40.7mg; sodium 263mg.

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

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

A dough’s first rising can be make 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 start it yesterday , then clear it off the next day.