Irish Soda Bread with Raisins
I've been making bread since I was a young girl, and this is one of my favorites. This round loaf is moist with a wonderful texture and flavor. Golden raisins peek out of every slice.
-Ann Lauver, Lititz, Pennsylvania
12 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 3 tablespoons sugar, divided
- 1 cup warm buttermilk (110° to 115°)
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3-1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup golden raisins
- In a large bowl, dissolve yeast in warm water. Add 1 tablespoon
- sugar; let stand for 5 minutes. Beat in the buttermilk, butter,
- salt, baking soda, 1 cup flour and remaining sugar until smooth.
- Stir in raisins and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead 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 40 minutes.
- Punch dough down. Turn onto a lightly floured surface; knead for 2
- minutes. Shape into a round loaf. Place on a greased baking sheet.
- Cover and let rise until doubled, about 30 minutes. With a sharp
- knife, cut a 1/4-in.-deep cross on top of loaf.
- Bake at 350° for 30-35 minutes or until golden brown. Remove