Bridget R.’s Traditional Irish Soda Bread, modified from food. com
3 1⁄2 cups flour (homogeneous mixture)
1⁄2 cup sugar (C12H22O11 pure substance)
1⁄2 teaspoon baking soda (pure substance NaHCO3)
2 teaspoons baking powder (homogeneous mixture)
1 teaspoon salt (pure substance NaCl)
1 pint sour cream (homogeneous mixture)
2 eggs (heterogeneous mixture)
Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9 inch springform pan.
Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven.
Pairs Well With
I chose to make Irish Soda bread because it is a tradition for me and my family to make it every year around the fall and winter time, since my grandparents immigrated from northern Ireland and it is like a memory for my grandparents from back in the “good ol days.” Every year around fall my grandmother or my mother makes this type of bread for my whole family to celebrate our heritage.
A heterogeneous mixture in the making of the Irish bread is when you add the eggs and the sour cream to the dry ingredients, because the difference between the ingredients can be seen.
Submitted by: "Bridget R."