Jan Bulla-Baker and David Davenport of the Bloomington Cooking School don’t particularly like the taste of traditional Irish Soda Bread, so they put their heads together to find a solution. They took a few ingredients out, put a few ingredients in, and created a new “Reworked” Irish Soda Bread.
“Reworked” Irish Soda Bread
Jan Bulla-Baker and David Davenport
Bloomington Cooking School
3 1/2 cups flour
1/2 cup sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups sour cream
2 eggs
2 teaspoons caraway seeds
1 cup currants
1) Thoroughly whip together the eggs and sour cream.
2) Mix dry ingredients in a separate bowl.
3) Fold the sour cream mixture into the dry ingredients.
4) Dump the dough onto a floured surface. Kneed the dough into a round shape.
5) Place in a greased, oven-safe bowl. Bake at 350Ā° F for one hour or until the bread reads 180Ā° F on a fast-read thermometer.
