Irish Soda Bread

IRISH SODA BREAD

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 174). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes^TM, St. Clair, MI; May 1983, 3^rd Edition).]

INGREDIENTS:

½ cup Club Soda

1 egg

1 ½ cups biscuit mix

½ cup sugar

½ teaspoon vanilla

dash of nutmeg

INSTRUCTIONS:

Using electric beaters on medium speed, combine ingredients, as listed, until dry particles are well moistened, but do not over-beat.

Pour into a greased, 1-quart, casserole dish. Place on center rack of a 400°F oven. Bake 20 minutes; then, turn heat to 350°F for an additional 12 to 15 minutes or until it tests done.

Cool in baking dish on a wire rack for 10 minutes before inverting onto a serving plate. Serve warm, cut into pie-shaped wedges, with butter and honey on the side.

OR slice into strips about ½ inch thick and toast under the broiler. Spread the slices with cream cheese while still warm.

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See also…

Mondays & Memories of My Mom – Americanized Irish