Irish Soda Bread Or Irish Tricle Bread by The Emerald Restaurant (adapted by RickMach)
Yield: 1 (12 inch) round loaf.
6 cups all purpose flour
4 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons salt
4 tablespoons sugar
2 ½ to 3 cups buttermilk
4 tablespoons butter, melted
1 ½ cups raisings or currants
¼ cup caraway seeds (optional)
Combine flour and next four ingredients in a large bowl. Pour in milk and melted butter. Add more buttermilk if mixture is too dry or dust with flour if it is too sticky. Stir in remaining ingredients. Turn dough out onto a well-floured surface, and knead until smooth and elastic (aobut 5 minutes). Place on a greased and floured baking sheet. Press dough evenly into an 11-inch thick circle. Cut a cross in the top of the dough 3 inches wide. Bake at 350 degrees for one hour or until bread sounds hollow when tapped. Remove to wire rack, cool 5 minutes.
This traditional bread tastes best served warm and slathered with whipped strawberry butter.
Modification to make Tricle bread:
(They verbally gave what extra ingredients/changes there were in the Tricle bread but didn’t give proportions. This is my experimentation that Loretta thinks I got right.)
Add ¾ cup molasses
Increase surgar to 12 tablespoons
Add 2 eggs
Add more buttermilk (about 3 cups or so)
Add more flour 1 - 1 ½ cups.
Problem that needs to be solved to get it to come out perfect. When then center is done, the edges seem to be getting dry. Maybe try cooking longer but at a lower temperature.
Other Info (pictures, nutrition, etc)
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