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Rayna Benincase
I made the soda bread in the Dutch oven and oh my goodness what a difference, it cooked so much better than when I cook it in cake pan. Love my Dutch oven I will cook it with that from now on. Woooo hooo lol
Delicious. Made without the egg due to allergy. Added raisins, but only 1/2 c. Divided into 2 smaller loaves. Used air bake baking sheet with parchment. Nice with melted butter. Demolished quickly! TY!
This blueberry soda syrup is tart and tangy and vibrantly magenta. Mix it with club soda or ginger beer for a fun and fuchsia blueberry soda. Add some booze (might I suggest gin or vodka?) for even more fun. Or, hello blueberry bellini (just add champagne) or marvelous milkshake (blend with vanilla ice cream and milk). I call it soda syrup but I also think it be fabulous drizzled over yogurt in the AM or ice cream in the PM.
For a stellar blueberry soda, mix 2-3 tablespoons of blueberry syrup with club soda (or ginger beer, perhaps? OMG amazing). You can use more or less syrup to taste, depending on how strong and sweet you like it.
Likewise, this same process can be used with other fruits or berries. Blackberries, for instance, would make an amazing purple syrup. Or plums. Or even something milder like peaches, though the flavor might not be as apparent once mixed with club soda.
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, melt 2 tablespoons (28 grams) of butter in a microwave and let cool slightly, then whisk in eggs, followed by the buttermilk until combined. Add wet ingredients to dry and stir until just moistened; do not overmix. Stir in the raisins or currants and caraway seeds.
This looks terrific! My father in law used to say the shortest book ever written was great Irish recipes. And Terry, since I have a lot of buttermilk left from my adventures in soda bread, thanks for the idea of using buttemilk in my mashed potatoes!
Oh my, I was looking for Irish soda bread when I came upon this recipe and I have been drooling since. I have never made Irish soda bread before, but this recipe looked ripe for a knock off of my too many dried cranberries in the cupboard. Zest of one orange and a cup of cranberries and an evening of delight!
i think someone mentioned this above, but if you use a bigger skillet (i used a 12 inch) watch the bread closely as it will probably be done quicker than an hour. (mine was golden and firm at 45 minutes.)
made this bread yesterday and it was most yummy! i halved the recipe for my tiny cast iron stillet, and it worked out perfectly! thank you, smitten kitchen, for once again sharing a great, easy recipe :)
this came out more like a cake than the traditional irish soda bread I am familiar with. Was a big disappointed, will just have to try again with another recipe. Although everything else I have made of yours has been amazing.
Just made this for breakfast and it was fantastic! Did it with raisins and a bit of cinnamon and allspice because it is November, and anything with raisins gets cinnamon/cloves/allspice/nutmeg/all of the above in my house. Yum.
I just made this and it is absolutely delicious, but the middle just would not harden. After the full time of baking, the top was super brown and super firm, and the middle is still liquid. What did I do wrong?! Either way, the sides are going to be awesome. Thank you!
Hi, this is a great recipe. Here is a change I make, I add a mixture of chopped dry fruit; apricots, dates, figs, and then some chopped nuts, a mixture of pecans and walnuts. Make the break sooooo much better! Maybe not traditional, but really good! Was thinking next time of soaking the dry fruit in some Irish whiskey before I add them! Thanks for you great recipes, I make many of them!
Mary c.
Lovely, moist and muffin-y. I used one cup white whole wheat flour and two cups all purpose flour; the 1/2 cup of sugar; dried currants, cranberries and cherries soaked in strong black tea; and I toasted the caraway. Yum! And thank you for all your inspiring recipes!
Love this recipe. We added a bit more sugar because the family has a sweet tooth. I also ordered a cast iron skillet just for making this. Looking forward to making it in the pan. I also used a baking thermometer. The first time it was not totally cooked in the middle. My fault. I was afraid of burning it.
Absolutely easy and excellent results. I went savory with a tablespoon-ish of chopped fresh rosemary and about 2/3 cup of aged white cheddar. Moist and delicious. Perfect for soaking up a Guinness Beef Stew.
SUMMARY
Sucrose and high-fructose corn syrup are
about 50% fructose, which can only be metabolized by your liver. Excessive
amounts may contribute to nonalcoholic fatty liver disease.
SUMMARY
The acids in soda create an acidic
environment in your mouth, while the sugar feeds the harmful bacteria that
reside there. This can have severe adverse effects on dental health.
Dharma Fiber Reactive Dye must be 'fixed' (made permanent) with soda ash on cotton and other cellulose fibers. It's a mild alkali that enables the reaction between the dye and the cellulose fibers at lower temperatures, causing them to "become one", and the reason Fiber Reactive Dye is so permanent. How much you use is normally a function of the amount of water, not the amount of fabric or dye. Roughly 1 oz. per gallon of water is needed when garment dyeing or 1 cup per gallon of water as a pre-soak when tie-dyeing. If you don't use enough, the dye won't yield full strength. A pH of 10.5 is ideal. It can also be used to fix fiber reactive dyes on silk when you don't want to use a lot of heat (as with steaming or the simmering with vinegar method), but BE CAREFUL, as it can reduce the sheen, or even cause silk to fall apart - use half as much, and expose the fabric to it for less time than cotton (presoak right before tie-dyeing and cure for no more than 4 to 6 hours). The thinner the silk, the more likely it will be damaged by Soda Ash. An alternative on silk is the much weaker alkali, baking soda, then curing several days or steaming or microwaving to "set". Wool feels "brittle" after exposure to Soda Ash. Acid Dyes are better for wool, and silk too, but must be cured with lots of heat/steam.
Caution! The soda ash solution is mildly caustic - it can irritate your skin and you definitely do not want to get it in your eyes or breath the dust. Treat it with the same respect as you would treat powdered bleach or other caustic laundry products. Keep away from children and pets!
Wear at least an N95 dust mask when mixing the powder, gloves and eye protection. Rinse off at once to avoid eye and skin irritation. If you get it in your eyes, immediately flush with water for 15 minutes and call you doctor if you have remaining irritation.
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I finally had a chance to sit down this morning and sort through the pile of notes, menus, books, and magazines I brought back from a trip to Portland, Oregon. There is a loaf of six-seed soda bread baking in the oven, plus a slab of butter on the counter waiting for it. I always stock up on books when traveling and on this trip I snagged a copy of Edible Portland, a copy of Reza Mahammad's Rice, Spice, and all Things Nice, and a copy of Hugh Fearnley-Whittingstall's River Cottage Every Day.
I've been enjoying this combination of seeds, but feel free to experiment with other combinations if you prefer, based on what you have on hand, or what is available in your area. You can also make this with whole-wheat flour in place of the spelt flour.
This skillet cornbread is rustic, custard-topped, and crusty-edged. It is bolstered with herbs and a bit of quinoa for an incredibly good accompaniment to chili or a favorite soup. Inspired by a legendary Marion Cunningham recipe.
Hi from Cape Town, We are really lucky to get some really good quality flour groan down here that is natural and organic,.We have the soccer world cup starting next week and lots of friends around, so will definatly be making this to soak up some of the Beer.
The ginger. Use organic ginger to make your ginger bug. Non-organic may have been irradiated, in which case, it lacks the naturally occurring bacteria and yeasts necessary to perform the fermentation.
The sugar. I use organic evaporated cane sugar. Any granulated sugar will do. The amount of sugar looks shockingly huge when you add it but the microbes eat it. The longer you ferment your tea, the more the microbes will consume and the less sugar your beverage will contain.
The hibiscus tea. Two people on social media this week asked me what this is so I thought I better post a picture of it. This herbal tea is made from dried hibiscus flowers. Although the hibiscus tea tastes delicious, you can use any type of herbal tea for this recipe.