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Tuesday, March 20, 2018

Just Enough Bread for Two

Janet Groene’s 
Irish Soda Bread for Two

The quickest of quick breads is also a must-have in this season of shamrocks.  Depending on who you ask, Irish Soda Bread should contain raisins or caraway seeds or nothing extra  at all. As long as you serve it warm and slathered with Irish butter, you can’t go wrong.
This mini-loaf for two is just right for a hot soup supper on a cold campground evening. 

1 1/4 cups flour
2 tablespoons sugar
½ teaspoon each salt and baking powder
1/4 teaspoon baking soda
2 tablespoons butter
About 1/3 cup buttermilk
1 teaspoon caraway seeds (optional) or
2 tablespoons raisins (optional)

Pre-heat the oven to 375 degrees. Grease a pan or baking sheet. In a bowl mix flour, sugar, salt, baking powder and baking soda. Cut in butter using a pastry blender or two knives, held scissors style. Stir in enough buttermilk to make a stiff dough. Turn out on a floured surface such as a linen towel or paper towels. Knead just until well mixed. Do not over-knead. 
Here’s the important part. Form the dough into a ball and put it on a baking sheet. Cut a shallow cross in the top and bake about 35 minutes or until it’s golden and crusty. Break in chunks and serve warm. Serves 2 to 3.

See more of Janet Groene's RV-ready recipes at

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