Monday, February 02, 2004

Irish Soda Bread


INGREDIENTS (FOR 8 TO 10 SMALL LOAVES):

8-10 CUPS OF FLOUR
2 TABLESPOONS EACH OF GROUND NUTMEG AND GROUND CINNAMON
1/3 CUP BAKING POWDER
1 1/2 CUPS EACH SUGAR AND MILK
5 LARGE EGGS
1 1/4 CUPS BLEACHED RAISINS


DIRECTIONS:
SIFT TOGETHER THE FLOUR, NUTMEG, CINNAMON, BAKING POWDER AND SUGAR
(AS FLOUR IS USUALLY MEASURED IN POUNDS, START WITH 8 CUPS, AND DEPENDING ON DENSITY AND HUMIDITY, USE UP
TO 10 CUPS).
WHEN THOROUGHLY BLENDED,
ADD RAISINS AND MIX THRU THE FLOUR
BEAT EGGS AND MILK TOGETHER UNTIL BLENDED,
THEN ADD TO ABOVE MIXTURE AND WORK INTO DOUGH;
LET DOUGH REST FOR 30 MINUTESKNEAD DOUGH.
MAKE SMALL LOAVES AND BAKE 25-30 MINUTES @ 325 DEGREES,
SCORE THE TOP OF THE LOAVES,
AND SERVE WARM (WITH LOTS OF BUTTER AND/OR A HIGH-QUALITY SPREAD
& AVE SOME VERY GOOD TEA, COFFEE or milk.
THE LOAVES CAN BE FROZEN AND MICROWAVED.
ONCE THE LOAVES ARE COOLED,
THEY'LL HARDEN.
SIMPLY WARM THEM UP IN THE OVEN WITH A DAMP CLOTH OVER THEM
AND THEY'LL SOFTEN RIGHT UP