Irish Soda Bread

submitted by Clark Miller

Ingredients:

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins (soaked in hot water and then drained well)
 

Optional addition: 2 teaspoons caraway seeds
 

Notes: Golden raisins are best but not essential. It is also good with dried cranberries but don’t add caraway seeds with dried cranberries!

Directions:

Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray.

Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips rub in until coarse meal forms (or pulse in a food processor). Make well in center of flour mixture. Add buttermilk. Gradually stir to blend without overmixing. Mix in raisins (and optional caraway seeds.)

Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

Makes 1 loaf.
Bon Appétit
February 2005

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