IRISH SODA BREAD
- 4 cups bread flour
- 1 Tablespoon double-acting baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 cup raisins or dried currants, rinsed in hot water and patted dry
- 1 Tablespoon caraway seeds
- 2 cups buttermilk
A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.
Sift together flour, baking powder, salt and baking soda into a sizeable bowl. Slowly stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough.
Turn the dough out onto a well-flour-covered surface and knead it for 1 minute. Halve the dough. With floured hands, shape each half into a round loaf. Transfer the loaves to a moderately greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife.
Bake the loaves in the middle of a preheated 350°F oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
Makes 2 loaves.
=======Tim and Sheila Culey ======
Sift together flour, baking powder, salt and baking soda into a sizeable bowl. Slowly stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough.
Turn the dough out onto a well-flour-covered surface and knead it for 1 minute. Halve the dough. With floured hands, shape each half into a round loaf. Transfer the loaves to a moderately greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife.
Bake the loaves in the middle of a preheated 350°F oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
Makes 2 loaves.
=======Tim and Sheila Culey ======
Submitted by Nov 26, 2009
15 min
30 min
45 min