irish soda pan bread (long full pan)
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I MADE THE RECIPE 3 TIMES IN THE 40 QT MIXER. I SPREAD IT OVER 4 LONG SHALLOW PANS AND BAKED IT 400 DEGREES BUT TURNED IT DOWN DURING BAKING BECAUSE THE ENDS GOT TOO BROWN. I SHOULD HAVE MADE THE RECIPE 2 TIMES AND SPREAD OVER 3 LONG MEDIUM PANS AND BAKED AT 350 DEGREES. WE CUT IT 8 BY 4 - 32 PIECES A PAN. Goes great with corned beef and cabbage
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yield
serving(s)
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For irish soda pan bread (long full pan)
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see below
How To Make irish soda pan bread (long full pan)
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115 3/4 cups all-purpose flour OR 66 1/2 oz all-purpose flour 7 cup sugar 14 teaspoons baking powder 3 1/2 teaspoon salt 1 3/4 teaspoon baking soda 5 TABLESPOONS caraway seeds 7 egg 7 cup buttermilk 1 3/4 cup butter, melted 1 3/4 cup canola oil 5 1/4 cup dried currants or raisins
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2In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants.
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3Bake at 350° for ABOUT 30 - 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
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