{"id":10494,"date":"2020-04-24T09:17:38","date_gmt":"2020-04-24T09:17:38","guid":{"rendered":"https:\/\/www.armaghelectrical.com\/blog\/?p=10494"},"modified":"2020-04-24T11:39:30","modified_gmt":"2020-04-24T11:39:30","slug":"how-to-make-fruit-soda-bread","status":"publish","type":"post","link":"https:\/\/www.armaghelectrical.com\/blog\/how-to-make-fruit-soda-bread\/","title":{"rendered":"How To Make Fruit Soda Bread"},"content":{"rendered":"

\"How<\/a><\/p>\n

Fruit Soda Bread and Soda Bread are traditional Northern Irish bread recipes<\/strong> made without yeast.<\/p>\n

Many families in Ireland will have their own fruit soda bread recipe<\/strong> that has been handed down to them through the generations<\/strong>.<\/p>\n

Easy to make, this recipe is Wee BunsCookery School’s mother’s recipe and one that she still makes regularly.<\/p>\n

Simply serve with some delicious Northern Irish butter<\/strong> and enjoy!<\/p>\n

<\/p>\n

Soda Bread Ingredients<\/h2>\n

Preheat the oven to 220C or 200C Fan.<\/p>\n

Lightly flour a baking tray.<\/p>\n

12 oz plain flour<\/p>\n

3 oz raisins<\/p>\n

1 tbsp caster sugar<\/p>\n

1 tsp bicarbonate of soda (too much turns bread yellow)<\/p>\n

\u00bd tsp cream of tartar (keeps the bread white \u2013 is optional)<\/p>\n

Pinch of salt<\/p>\n

Approximately \u00bc – \u00be pint buttermilk<\/p>\n

How To Make Fruit Soda Bread\"Irish-Fruit-Soda-Bread-Recipes\"<\/a><\/h3>\n
    \n
  1. Sieve the flour, baking soda and cream of tartar into a large bowl.<\/li>\n
  2. Add the raisins, salt and sugar and aerate well with hands.<\/li>\n
  3. Make a well in the centre and add half of the buttermilk at first, bring together with your hand and keep adding enough buttermilk to make a soft dough (almost wet).<\/li>\n
  4. Turn out onto a well-floured surface.<\/li>\n
  5. Bring it together very lightly into a ball and place on a flour-dusted baking tray, make a cross with a sharp knife.\u00a0 And then a little dent in each corner to let the fairies out!<\/li>\n
  6. Bake for approximately 25mins. In a conventional oven at 220C for 10 minutes then reduce temp to 200C.<\/li>\n
  7. You can turn the loaf upside down for the last 5 minutes.<\/li>\n
  8. The top should be golden, and the base should sound hollow when tapped.<\/li>\n
  9. Cool on a rack (wrapped in a clean tea towel if you prefer not to have a hard crust).<\/li>\n<\/ol>\n