25-02-2005, 10:17 AM
Chocolate and Cherry Soda Bread
This recipe was developed by Herb Quigley of Ballycormac House in Tipperary.
All measurements are in US cups.
Ingredients:
3½ cups strong white flour
1 heaped teaspoon baking soda
1 teaspoon salt
4 tablespoons caster sugar
2 tablespoons butter
½ cup dried cherries (use dried apricots if you cannot find cherries)
¼ cup chopped bittersweet chocolate or tiny chocolate chips
1 ½ cups buttermilk
Method:
Sift together the four, soda, salt and sugar. Cut in the butter until the mixture looks like fine crumbs. Stir in the fruit and chocolate and make a well in the centre. Pour in the buttermilk and mix until a light dough forms. It should look like thick porridge.
Grease a 7-inch cake pan and pour in the dough, sprinkle with a little flour.
Bake at 220 C/425 F/ Gas 7 for 10 minutes.
Reduce the heat to 200 C/400 F/ Gas 6 and bake for 40 – 45 minutes.
The bread is done when brown and sounds hollow when tapped on the bottom. Remove from the pan and wrap lightly in a tea towel to cool
This recipe was developed by Herb Quigley of Ballycormac House in Tipperary.
All measurements are in US cups.
Ingredients:
3½ cups strong white flour
1 heaped teaspoon baking soda
1 teaspoon salt
4 tablespoons caster sugar
2 tablespoons butter
½ cup dried cherries (use dried apricots if you cannot find cherries)
¼ cup chopped bittersweet chocolate or tiny chocolate chips
1 ½ cups buttermilk
Method:
Sift together the four, soda, salt and sugar. Cut in the butter until the mixture looks like fine crumbs. Stir in the fruit and chocolate and make a well in the centre. Pour in the buttermilk and mix until a light dough forms. It should look like thick porridge.
Grease a 7-inch cake pan and pour in the dough, sprinkle with a little flour.
Bake at 220 C/425 F/ Gas 7 for 10 minutes.
Reduce the heat to 200 C/400 F/ Gas 6 and bake for 40 – 45 minutes.
The bread is done when brown and sounds hollow when tapped on the bottom. Remove from the pan and wrap lightly in a tea towel to cool