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Happy St. Patrick’s Day

   Yes, it’s that week.  Warm wishes to all of my Irish friends.  As usual, it’s a busy week for me with two lectures and three nights of rehearsals for Cirque des Voix, here in Sarasota.  My corned beef dinner will have to wait until Friday.  

   My mother-in-law was always making Irish breads.  They were made for holidays, funerals, weddings…for just about any occasion.  She had obtained the recipie from her mother-in-law, Bridget King Moughty known as Dodsey, born in County Down. This is not a traditional Irish soda bread, but a sweet bread with raisins and caraway seeds.  I asked my mother-in-law for the recipe, but she only had it in her head, measuring with a tea cup and a serving spoon, pouring everything into a cast iron skillet and “cook until done.”

   Anxious to get the recipe, I would visit when she was baking and as she was adding the ingredients, I would measure them.  With some trial and error, I finally got to the recipe.  I was told it could only be cooked in a cast iron pan (not true, I sometimes used Corningware before I inherited THE cast iron skillet).  I started making them as gifts at holiday time and collected six small cast iron skillets.  So I thought I’d share the recipe with you this week.  Enjoy!


Dodsey's Irish Bread

Ingredients

1 cup raisins
4 Tbl  butter
1/2 cup sugar
3 cups all-purpose flour
3 tsp. baking powder
pinch salt
1/4 cup caraway seeds
2 eggs, slightly beaten
1 1/2 cups milk


Instructions

Heat oven to 375°.  Pour boiling water over raisins in a strainer to plump.  Melt butter and cool.

Sift flour, baking powder and sugar together into a large mixing bowl. Stir in caraway seeds.  Add melted butter, eggs and mix until blended; add milk. Mix until thoroughly blended.   (This can be done in a mixer or by hand).

Stir in raisins.

Grease and flour (or use flour cooking spray) a 9" cast iron skillet. Pour in batter and bake about 1 hour.  (Although traditionally cooked in cast iron, you can also make it is a 9” round glass or ceramic pan or double the recipe and bake in six 5” cast iron pans.)  When tester comes out clean, remove from pan immediately and let cool on a wire rack.


Remember, access to Irish Collection at Ancestry.com is free until St. Patrick’s Day!

20% off World Subscription at FindMyPast until St. Patrick’s Day.  Use code: IRISH20

or

1 Month World Subscription for $1 on FindMyPast until St. Patrick’s Day

© Donna M. Moughty 2007- 2017