Grandma Clark's Soda Bread

Page 623

Cuisine: North American | Course Type: Breads

(1 review)

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Recipe Review

This is not the standard soda bread - it is richer (includes eggs and a goodly dose of sugar). The batter is very wet (no kneading), and you pour it into a cast iron frying pan and bake it. My only modification was use of rasins in the place of currents, and omitting the caraway seeds.
The instructions specify a 10-inch pan - believe it! I tried to bake in a 9-inch frying pan, and it slightly over-flowed the pan. It looked funny, but tasted fantastic.

I prepared this while visiting my sister-in-law, and because my cookbooks were all elsewere, I tried three different soda bread recipes. We had 25 people for dinner, and hands down, this was the winner.

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