Irish soda bread made with a hint of orange



March 10, 2004|By Ellen Hawks | Ellen Hawks,SUN STAFF

Katherine Zeller of Towson wrote briefly that she wanted an Irish soda bread recipe that she had lost.

Jane L. Taeger of Baltimore responded with a recipe that she said is "absolutely delicious when toasted and spread with orange marmalade, particularly when you include the orange peel."

Irish Soda Bread

Makes 1 loaf, 6 to 8 servings

butter or cooking spray for pan

4 cups all-purpose flour

2 teaspoons salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2 teaspoons grated orange peel (optional)

1 1/2 to 2 cups buttermilk

Butter or spray an 8-inch round cake pan. Combine dry ingredients (and orange peel, if using). Add enough buttermilk to make a soft dough that is firm enough to hold its shape.

Knead on a lightly floured surface for 3 minutes, until smooth and velvety. Form into a round loaf and place in prepared pan. Score a cross on the top with a sharp knife. Bake at 375 degrees for 35 to 40 minutes, or until browned and hollow-sounding when tapped.

Tester Laura Reiley's comments: "Traditionally, Irish soda bread has caraway seeds and raisins in it, but I chose this one because I love the hint of orange in this sturdy bread. (If you're a traditionalist, add 1/2 cup golden raisins and 1 tablespoon caraway when you add the buttermilk.)

"It isn't a sweet bread. In fact, I might suggest subtracting 1 teaspoon salt and adding a teaspoon of sugar, just for balance. I added the full 2 cups of buttermilk -- otherwise, it was a somewhat dry dough.

"I would urge people to not overbake this bread. It may be a little dry if you wait the full 40 minutes. Bake until it sounds hollow when thumped."

Per serving (1/8th of loaf): 246 calories; 8 grams protein; 1 gram fat; 0 grams saturated fat; 50 grams carbohydrate, 2 grams fiber; 2 milligrams cholesterol; 795 milligrams sodium

Recipe requests

Dorothy Buerk of Freeville, N.Y., is seeking a recipe called American Creme, which she and her sister loved. She says: "The dessert had three layers. The bottom one was gelatinlike, a pale-yellow color. The middle layer was custardlike, also pale-yellow, and the top layer was like whipped egg whites or whipped cream. It was a family staple in the 1940s. We lived in central New York state. My parents were from Frederick. We would appreciate your finding this recipe."

Elfriede I. Stotler of Baltimore is seeking a lost recipe. "It was called Lamb Shanks a la Barclay. My family hated lamb in any form and the recipe was lost. Now that I am alone I would love to make this recipe. I know it was a tomato-base sauce and [had] other things. I'd so appreciate having it."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Names must accompany recipes for them to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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