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Breads

Beer soda bread

Beer soda bread
Los Angeles Times

One nice thing about not being Irish but being a baker is that I can take liberties with soda bread. Not that I don't respect tradition; I do. In fact, if I had it my way, soda bread would be ... Read more

Total time: 1 hour 30 minutes | Serves 6
  • 2 cups whole-wheat flour
  • 1 cup unbleached flour
  • 6 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon caraway seeds
  • 1 egg
  • 1/4 cup (1/2 stick) butter, melted
  • 1 1/2 cups beer
  • 3/4 cup raisins, plumped in water 5 minutes and drained
  • 2 tablespoons natural bran or oatmeal, for garnish

Step 1Stir together whole-wheat and unbleached flours, brown sugar, salt, cinnamon, baking soda, baking powder and caraway seeds. Make well in center and stir in egg and butter. Stir in beer. Stir by hand to make soft batter. Stir in raisins. Spoon into greased 9-inch round cake pan. Sprinkle with bran or oatmeal.

Step 2Bake at 375 degrees until top is dry to touch, 40 to 45 minutes. Top will be slightly cracked. Remove from oven and cool before serving.

Note: Don't use green beer in this. A robust stout, beer or ale will lend a hearty jolt. Serve with a piping hot plate of Irish stew.

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