Fage(Irish Bread)
Irish bread with caraway seeds and raisins offers a slightly sweet, aromatic flavor perfect for breakfast or tea. Its warm texture and rich taste suit all bread lovers.
Ingredients
Instructions
- Sift together the flour, baking powder, sugar, and salt.
- Cut in margarine with a pastry blender until crumbly.
- Stir in caraway seed and raisins.
- Add eggs and 3 1/2 to 4 cups of milk, stirring until well moistened. The mixture will be quite thin.
- Pour the batter into two greased 9 x 5-inch loaf tins.
- Bake at 350°F (175°C) for 1 1/4 hours.
- Turn out loaves onto a cooling rack.
- Butter the tops and sprinkle with sugar while warm.
- Serve warm. Freezes well.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If caraway seeds are too strong for your taste, you can omit them or replace them with fennel seeds for a milder flavor. Ensure the milk is at room temperature for better mixing. Also, let the loaves cool completely before slicing to maintain their structure.
Serving Suggestions
Serve slices of warm Fage with a pat of butter or a drizzle of honey for a delightful treat. It pairs beautifully with a cup of tea or coffee. Consider serving alongside a fresh fruit salad or yogurt for a balanced breakfast. For dessert, it complements well with Sugar Walnuts for added sweetness and texture.
Storage & Reheating
Store leftover Fage in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw at room temperature, then warm in a 350°F (175°C) oven for about 10-15 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fage(Irish Bread) contains roughly 432 calories, with 5g protein, 28g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (30% of the Daily Value), iron (24% of the Daily Value), and calcium (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1036mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a healthier option. Keep in mind that the texture may be denser, so you might need to adjust the milk slightly to achieve the desired batter consistency.
How can I tell when the bread is done baking?
The bread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. You can also gently tap the bottom of the loaves; if they sound hollow, they are likely fully baked.
Can I add other fruits or nuts to the recipe?
Absolutely! You can substitute raisins with dried cranberries or chopped dried apricots for a different flavor. Adding chopped nuts, such as walnuts or pecans, can also enhance the texture and taste of the bread. Just be mindful of the additional moisture they may bring.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).