Grandma'S Irish Bread
A hearty Irish bread with raisins and caraway seeds, offering a slightly sweet and savory flavor, perfect for breakfast, snack or alongside hearty stews.
Ingredients
Instructions
- Knead all dry ingredients thoroughly with buttermilk.
- Bake for 1 hour at 325°F (160°C).
- If you do not have buttermilk, add a little vinegar to regular milk and let sit for one hour before using.
Tips & Substitutions
For a richer flavor, try adding a tablespoon of caraway seeds to the dough. If you don’t have shortening, you can substitute with unsalted butter or margarine. When kneading, avoid overworking the dough to keep the bread light and airy. Adjust the level of sweetness by varying the sugar according to your taste. This bread can also be enjoyed warm with butter for a delightful treat.
Serving Suggestions
Serve this Irish bread warm or at room temperature, sliced thickly. It pairs beautifully with butter and jam for breakfast or as a side with hearty soups and stews. For a complete meal, consider serving it alongside Cornish Hen And Rice Bake. This bread also makes a great base for sandwiches or toast topped with your favorite spreads.
Storage & Reheating
Store leftover Irish bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply wrap it in foil and warm in a 350°F (175°C) oven until heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Irish Bread contains roughly 1390 calories, with 68g protein, 211g carbohydrates, and 52g fat. It is an excellent source of dietary fiber (334% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1147mg per serving (50% 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 half of the all-purpose flour to add more fiber and nutrients. However, the bread may turn out denser, so consider mixing in some all-purpose flour for the best texture.
What can I do if I can't find buttermilk?
If you don’t have buttermilk on hand, a simple substitute is to mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes before using it in the recipe for similar acidity and flavor.
How can I enhance the flavor of this bread?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the dough. You can also experiment with different dried fruits, like cranberries or currants, to give it a unique twist.
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).