The hall family irish soda bread recipe

The Hall Family Irish Soda Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Hall Family Irish Soda Bread recipe is a treasured family heirloom that has been passed down through generations. This traditional Irish bread is known for its simplicity and rich flavor. Made with just a few basic ingredients, including flour, baking soda, buttermilk, and salt, this recipe yields a loaf of bread with a crusty exterior and a soft, dense interior. Perfect for breakfast or as an accompaniment to any meal, this Irish soda bread is sure to become a favorite in your household.

Keywords: Hall Family, Irish Soda Bread, recipe, traditional, heirloom

The hall family irish soda bread recipe details

The hall family irish soda bread recipe, recipe Rating: 4.7
Number of votes:118

Ingredients:

4 cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

2 rounded teaspoons cream of tartar

1-1/2 teaspoons baking powder

2 Tablespoons caraway seeds

1-1/2 cups raisins

1 egg

1-1/2 cups milk with 1-1/2 teaspoons lemon juice

Instructions:

In a large bowl, mix the flour, sugar, salt, cream of tartar, and baking powder. Add the caraway seeds and raisins. Make a hole in the center and add the egg and milk (save 2 teaspoons of milk for later). Work either by hand or with dough hooks.

Grease and flour an 8-inch round cake tin. Place the round dough in the tin in a mound-like way. With a knife, score the bread into quarters and pat with the remaining milk.

Bake in a 325-degree oven for 1 hour until slightly browned and a knife comes out clean. Cool on a rack and serve with butter.

Serves: 12 to 16