A great substitute for the more complex Irish Soda Bread recipes.
- 4-½ cups commercial (or homemade) biscuit mix
- ⅔ cup of white sugar
- ¾ box of raisins
- 1-⅓ cup of milk
How to cook:
Preheat your solar oven. Spray interior of the dark pan with nonstick spray. Combine ingredients in mixing bowl until just moistened. The dough will be sticky. Scrape into dark pan, shaping into a mound. Put the lid on pan, place in preheated solar oven, and bake for one hour. After one hour, check for doneness. If you prefer your bread to brown a little, you may leave the lid off but be sure to continue to refocus the oven as needed to maintain temperature. Serve with a nice cup of tea and some soft butter.
Visiting the lush beautiful Irish countryside will leave your breath taken away with divine natural hills and farms, and of course the traditional Irish Soda Bread. If you’re not lucky enough to visit Ireland, no worries. Even if you find it hard to concoct the right ingredients for traditional Irish Soda Bread, here is something you can try on a lazy Sunday afternoon and surprise your family.
As a staple Irish food, the Soda Bread always finds its way to the St. Patrick’s feast. But there’s no reason not to enjoy this delightful bread any time of year. My own mother used to keep this recipe handy for company. If there wasn’t time to bake ahead, she would drop the dough like drop-biscuits, bake for twenty minutes, serve warm and call them “scones.” Not what we think of as scone nowadays, but warm, tender and a pleasant treat for all of us.
Soda bread is often eaten during the afternoon with the tea or as part of brunch. Wrapped and stored to avoid moisture, the bread will keep for two days (if you have leftovers).
Soda bread is traditionally serves with hot tea, but I can tell you it’s also pretty good with a cup of coffee.
Feel free to experiment with adding spices or herbs, changing up the dried fruit, or using flavored butters. If you come up with a particularly good combination, we’d love to hear about it.