Spotted Dog Irish Bread Food

IRISH SWEET CAKE/SPOTTED DOG

Steps:

• 1. I wanted to make an easy bread to go with the Braised Steaks, from ingredients that I already had on hand. This recipe worked perfectly. Preheat oven to 450 degrees F.
• 2. Measure flour into a large bowl. Make a well in the middle and add salt, baking soda, sugar & 1 whole egg.
• 3. With one hand gradually begin to work flour into center from sides of bowl.
• 4. Then add buttermilk, drained raisins, and continue to add more flour into mix.
• 5. Dough should be soft and pliable but not stickey. Knead bread and shape into a 1 1/2 inch size tall ball.
• 6. Place in a greased cast iron skillet. MY CHOICE, ORIGINAL RECIPE DID NOT SAY TO GREASE SKILLET.
• 7. Cut a deep cross about 1 1/2 inch deep with a serrated knife into top of bread. I CHOSE TO SPRAY TOP WITH NON STICK COOKING SPRAY.
• 8. Bake in preheated 450 degree F oven for 15 minutes. Then Lower temperature to 400 Degrees F. and continue to bake for an additional 30 minutes, or until bread sounds hallow when tapped on bottom.
• 9. Remove from oven. I CHOSE TO BRUSH TOP OF BREAD WITH BUTTER. Used an electric knife to slice bread into thick hearty slices.
• 10. Smear butter over sliced bread while still warm if desired. MY HUSBAND LOVED THIS BREAD, said it tasted similiar to Irish soda bread. It is similiar but only made with one type of flour instead of two. NOTE: I DID COVER MY RAISINS IN WATER & HEATED THEM IN MICROWAVE FOR ABOUT 5 MINUTES, TO ADD A LITTLE MORE MOISTURE TO THE BREAD.

SPOTTED DOG

Steps:

• Preheat oven to 425°F.
• In a large bowl, sift flour, baking soda, salt and sugar. Add raisins and toss well. Form a well.
• Break an egg in a 2-cup glass measuring cup and beat lightly. Add buttermilk to bring the volume up to 1 1/2 cups. Pour into the well in the flour. Using one hand, with the fingers open and stiff, mix the flour into the liquid. The dough should be soft, but not very sticky. DO NOT overwork the dough!
• Turn dough out onto a floured surface. Wash and thoroughly dry your hands; with floured hands, knead bread two or three times to clean up any shaggy edges. Pat into a round about 2" thick. Transfer to a floured baking sheet. Cut a deep cross in the top of the round, allowing the ends of the cuts to drop into the sides of the loaf. Prick the triangles thus formed several times with the tip of the knife.
• Place loaf in oven and reduce heat to 400°F Bake 35-40 minutes, until the bottom of the loaf sounds hollow when thumped. Serve in thick slices with butter and jam, or with cheddar cheese.