This
version of soda bread is often served as a tea bread as well. It's
popular in the north of Ireland.
- 6 cups all-purpose
flour
- 1 teaspoon baking
soda
- 1 teaspoon cream
of tartar
- One-half teaspoon
salt
- 2 Tablespoons
sugar
- 6 Tablespoons
butter (optional)
- 7/8 cup currants
- 7/8 cup golden
raisins
- 2 ounces mixed
peel
- 1 and one-half
cups buttermilk
Preheat
a very hot oven (425 degrees Fahrenheit). Sift together the dry ingredients.
Rub in the butter, if you use it. Add the cleaned fruit and the mixed
peel. Mix quickly and lightly with the buttermilk to make a fairly
wet dough. Turn the mixture onto a floured board, dredge the dough
with flour and knead it lightly. When smooth underneath, turn it upside
down and roll out lightly to make a round. Cut a deep cross in the
middle to make 4 triangles and place on a floured baking sheet. Bake
in the hot oven for 45 minutes or until risen, nicely brown and cooked
through. The bread should sound hollow when you tap its base. Cool
on a wire rack. Makes 4 triangles.
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