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Post Info TOPIC: Irish soda bread question by garyvol


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Irish soda bread question by garyvol
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Unregistered User
(3/11/04 8:48 am)

Irish soda bread question

Hi All
I'm woofing down some Irish soda raisin bread (not homemade) but made from a local distributor. It seems to taste good, melts in the mouth (not bad actually).
Now the dumb question. Please don't LOL.8o

Any one here know if their is a difference/quality between homemade and store bought soda bread or Ireland soda bread.????


Unregistered User
(3/11/04 12:20 pm)


For starters, none of the good stuff I had in Ireland had raisins in it. The homemade stuff seems to be a lot darker and richer than the stuff you buy in a store also, and it certainly didn't melt in the mouth. To me, the good Irish soda bread is made with the more granular, course ground grains. I love a good home made soda bread.

Unregistered User
(3/11/04 2:22 pm)

Irish bread and scones

Hi Gary, My husband and I became hooked on Irish bread when we visited last fall. However, I agree with Anita that the really "good stuff" is the Irish BROWN bread, not soda bread (altho that bread with the raisins is OK, too). We have been making it at home every weekend since we've been back. And, again, Anita is correct about the flour: we use the Irish "Odlum's" brand of "Course Whole Meal Flour." (The recipe is on the back of the flour package.) We buy our flour at one of the few Irish stores in our area, but because the packages there often seem to be expired, we've recently tried ordering from The store-bought bread cannot begin to compare to fresh brown bread right out of the oven. My husband likes the Odlums recipe, but I prefer one I found in a book called "Process This!" (A food-processor cookbook, so it's all in one bowl and the appliance even does the kneading for me.)
We also became hooked on the delicious Irish raisin scones we got in a few of the hotels at which we stayed. I've tried a few of the recipes I found in various cookbooks, but ended up throwing all of them away (all had a very "floury" taste to them). So....if any of you Irish cooks have found a good scone recipe, please let me know where to look. Thanks, J2Spring

Unregistered User
(3/12/04 7:37 am)

Soda bread and scones

Hi All,

I have a recipe I use for scones but am at work so will post later.

Michele, could you top the old thread about the recipes for brown bread???


Michele Erdvig
Posts: 2283
(3/13/04 1:35 am)

Re: Soda bread and scones

Hi Allison,

Sorry, I couldn't find the old topic. Here is an excerpt from one of my past newsletters:



The staff of Irish life is brown bread – sometimes referred to as Irish soda bread. There are countless recipes all over the country but the secret is to use real buttermilk. Most tourists are introduced to the wholesome nutty flavor at breakfast, with tea or as an accompaniment to a bowl of soup. The taste and scent of real homemade Irish brown bread is a treat that many want to bring back from vacation to enjoy in their own homes. Mary Browne of “Bunratty Lodge Bed-and-Breakfast” has generously shared her delicious recipe for Irish brown bread with all of us. Indulge in a little taste of Ireland!

8 ozs. wholemeal flour (whole wheat)
8 ozs. white flour
1 teaspoon salt
1 teaspoon bicarbonate of soda (baking soda)
1 egg
1 pint of buttermilk

With a large spoon, mix all the ingredients to a moist consistency and bake for 30 minutes at 350 degrees in a ring tin (bunt pan). Cool for ten minutes and turn out of the pan. Allow to cool, Slice and enjoy.


Here are a some web sites that you might enjoy:

That should keep everyone busy and happy!


Unregistered User
(3/20/04 1:53 pm)


Here is the recipe I use for scones. They are light and biscuity (usually!).


1 1/2 cups flour
4 tsp baking powder
5 tbsp butter
5 tbsp sugar
2/3 cup of milk
1 egg yolk, slightly beaten with drop of milk

Oven temp 400º F

Sift flour, baking powder and sugar into a bowl. Cut or rub in butter till crumbly. Make a well in the center and add the milk. (If you would like to add fruit or nuts, add now.)

Mix gently, then turn out onto lightly floured surface and roll to the desired thickness and cut rounds. (I like them thick, so I roll the dough about 3/4 inch.) Place on a greased cookie sheet (I use a silpat) and brush the tops with a little of the egg yolk mixture. (I sometimes sprinkle a little sugar on top.) Let them stand for about 10 to 15 minutes while the oven heats.

Bake 12 to 15 minutes until golden.

Michele Erdvig
Posts: 2319
(3/21/04 1:15 am)


Hi Allison,

Thanks! They sound very good. I will have to try them when I have a spare moment. Maybe after I do my taxes.


Unregistered User
(3/21/04 1:15 pm)

Spare time


All your spare time seems to be at about 1am...:rollin


Michele Erdvig
Posts: 2327
(3/23/04 2:20 am)

Re: Spare time


It's even later tonight. :p Burning the midnight oil and just got my new book out. It will be in the mail Tuesday.



"Ireland Expert"  Michele Erdvig

Click links for Michele's Book or Custom Ireland Itinerary

Visit Michele's Irish Shop for unique Irish gifts and beautiful photos of Ireland.

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