- 2-3/4 cups all-purpose flour, divided
- 3 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup warm buttermilk (120°-130°)
- 2 tablespoons butter, melted
- 3/4 cup raisins
- Additional all-purpose flour
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Stir in enough remaining flour to form a soft dough,
- Turn out onto a lightly floured surface; knead in raisins until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased baking sheet. Press dough down to form dough down to form an 8-in. circle. Cover and let rise until doubled, about 45 minutes.
- Sprinkle dough lightly with flour; cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350° for 30 minutes or until bread tests done. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Originally published as Irish Bread in Country Extra March 1993, p47
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