Irish Soda Bread
THIS RECIPE came all the way from Tipperary, Ireland, where my great-grandmother lived.
I have eaten Irish Soda Bread in New York, Philadelphia and Los Angeles, but none compare with what my grandmother made for St. Patrick's Day.
-Anne Flanagan, Laguna Hills, California
SERVINGS
|
20
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
40 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons shortening
- 1/2 cup raisins
- 1 tablespoon caraway seeds
- 1-1/4 cups buttermilk
- 1 egg, lightly beaten
- 2 tablespoons butter, melted
- Cinnamon-sugar
DIRECTIONS
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg; add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5-6 times.
Divide dough in half; shape into two balls. Place on a lightly greased baking sheet. Pat each ball into a 6-in. round loaf. Using a sharp knife, cut a 4-in. cross about 1/4 in. deep on top of each loaf. Brush with butter and sprinkle with cinnamon-sugar. Bake at 375° for 40-45 minutes or until golden brown. Yield: 2 loaves.