Soda-raised wheatflour bread with carraway seeds, traditionally made for Good Friday and, presumably, raised without yeast to conform with the Jewish tradition of making forms of unleavened bread for passover.
Caraway Soda Bread by Alex Bray...
Original Receipt from 'Norwood News' - Friday 05 April 1935
Though Easter is late this year it is not too soon to look out recipes that will be handy. Starting with Good Friday, many people make Caraway Bread as well as Hot Cross Buns, and as this bread is best made on Wednesday, for eating on Friday, I will begin with that.
1/2lb. plain white flour, 1/2lb. wholemeal flour, one teaspoon cream of tartar, one teaspoon of bicar-bonate of soda, one teaspoon each of caster sugar and caraway seeds, a small 1/2 teaspoon of salt. Mix all together and make into a loaf with 1/2 pint of milk. Bake for 45 minutes in a good oven.
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Caraway Soda Bread
375g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
100g caster sugar
1 tablespoon caraway seed
Heat oven to 180 C / Gas 4. Combine flour, baking powder, salt and sugar. Beat eggs with buttermilk. Add the eggs and buttermilk into the flour mixture; stir in raisins. Pour dough onto lightly floured board. Shape into a round loaf, adding flour if necessary. Place in a lightly greased springform pan. Score on top, brush with milk, and sprinkle with caraway seeds. Bake at 180 C / Gas 4 for 1 hour or until the bottom of the loaf sounds hollow when tapped.
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