Help with Irish Soda bread

[hooligan8403]

Ok I followed Tas' (http://www.smokingmeatforums.com/t/116214/irish-soda-bread) recipe for Irish soda bread and While the outside crust looked great that was the only thing that went right. I used a enameled cast iron DO as my baking dish and put country crock (didnt have butter but Iv used it in glass pyrex with no problem) in it as directed and it stuck to the bottom of the DO and looked like the vegetable spread scorched in other areas of the DO. I had to add a bit more buttermilk as it didnt seem like though dough was right but then when baked the inside was still raw and doughy. Any help from the experts here would help greatly.

 

[kathrynn]

giving you a bump to help get some answers!

 

[diggingdogfarm]

I can't bake much anymore because I can't have the sugar and starch, but back when I used to make soda bread I baked to an IT of 180 degrees. Use some no-stick spray to avoid the sticking problem.


~Martin

 

[smokinhusker]

I think Martin gave you a good answer for the sticking problem. 

 

[hooligan8403]

Going to try the nonstick spray next time. Its what I usually use for my beer bread but I wanted to try and stay true to the recipe. should have followed my gut.