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home > recipes > breads > soda bread from the culinary institute of america
4 cups cake flour 1 Tbs baking soda 1/2 cup sugar 1/4 tsp salt 1/4 cup vegetable shortening 1 cup dark raisins 1 Tbs caraway seeds 1 cup cold milk Sift dry ingredients including sugar into a large bowl. Cut shortening into mixture with pastry blender or 2 knives until coarse meal consistency. Add raisins, seeds and milk. Mix dough just to combine. Turn dough out onto lightly floured surface and press into a ball.. Form into 2 equal loaves or cut into 16 pieces for rolls. Dust with flour and score an "x" across top of rolls or loaves. Bake in a preheated 400F oven, 25 minutes for loaves or 8 to 10 minutes for rolls. Wrap breads in a tea towel when directly out of the oven. Cool bread in the towel on a rack before serving. Serve at room temperature for up to 2 days or keep frozen up to 4 weeks Note: this recipe doesn't indicate to use buttermilk but I am sure it can easily replace the plain milk in the recipe if one likes Source: Culinary Institute of America's Breakfast and Brunches cookbook

Soda Bread from the Culinary Institute of America


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(posted March 2, 2008)

4 cups
cake flour
1 Tbs
baking soda
1/2 cup
sugar
1/4 tsp
salt
1/4 cup
vegetable
shortening
1 cup dark raisins
1 Tbs caraway seeds
1 cup cold
milk

Sift
dry ingredients including sugar into a large bowl. Cut shortening into mixture with pastry blender or 2 knives until coarse meal consistency. Add raisins, seeds and milk. Mix dough just to combine. Turn dough out onto lightly floured surface and press into a ball.. Form into 2 equal loaves or cut into 16 pieces for rolls. Dust with flour and score an "x" across top of rolls or loaves. Bake in a preheated 400F oven, 25 minutes for loaves or 8 to 10 minutes for rolls. Wrap breads in a tea towel when directly out of the oven. Cool bread in the towel on a rack before serving. Serve at room temperature for up to 2 days or keep frozen up to 4 weeks
Note: this recipe doesn't indicate to use
buttermilk but I am sure it can easily replace the plain milk in the recipe if one likes

Source: Culinary Institute of America's Breakfast and Brunches cookbook


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