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Soda breads are Celtic
country hearth breads made throughout the British Isles and
originally baked in wood-fired clay ovens built into home chimneys.
It is a bread easily mixed and baked, ready to serve in less than an
hour. Drambuie is a liqueur made of good Scotch whisky, heather
honey, and a secret collection of herbs. Soda breads beg to be eaten
crusty and warm.
Directions:
l. In a small bowl, combine the raisins and liqueur. Let stand at
room temperature to macerate 30 minutes.
2. Preheat oven to 375F. Grease or parchment-line a baking sheet or
two 8-inch cake pans. In a large bowl using a whisk or electric
mixer, combine the flours, sugar, baking powder, baking soda, salt,
and car-away seeds. In another bowl, combine the buttermilk, eggs,
and butter and beat slightly with a whisk. Add the macerated
raisins.
3. Make a well in the dry ingredients and pour in the buttermilk
mix-ture. Stir with a wooden spoon just to moisten. The dough will
not be as. stiff as yeast bread dough. Turn the dough out onto a
lightly floured work surface and knead gently about 6 times, or
until the dough comes together. Form into 2 round loaves by hand and
place on the baking sheet or into the pans. Using a serrated knife,
slash the tops with an X no more than 1/4 inch deep on each top to
allow for expansion and even baking.
4. Place the baling sheet or bread pan on a rack in the center of
the oven and bake 40 to 50 minutes, or until the loaves sound hollow
when tapped with your finger and are brown and crusty. Transfer the
loaves to a cooling rack. Serve warm or at room temperature the same
day. Makes 2 medium round loves.
Ingredients:
l 1/2 cups golden raisins
6 tablespoons Drambuie
2 cups unbleached all-purpose flour
2 cups whole-wheat flour, preferably stone ground
1/4 cup (packed) light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon caraway seeds
1 1/2 cups cold buttermilk
2 large eggs
2 tablespoons unsalted butter, melted
3 lb. bag of baby carrots
Large head of cabbage (quartered)
Next Month: Watch for more...
Great cooking from the "old country"
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