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Irish Soda Raisin Bread

 Irish Soda Raisin Bread
Each St. Patrick's day, I bake this bread for my neighbor, who is Irish. Then I make another loaf for my family to enjoy. Sweet raisins contrast nicely with the caraway.
16 ServingsPrep: 20 min. Bake: 80 min. + cooling


  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 tablespoons cold butter or margarine
  • 1-1/2 cups raisins
  • 1 tablespoon caraway seeds
  • 2 eggs, beaten
  • 1-1/2 cups buttermilk


  • In a large bowl, combine the first five ingredients. Cut in butter
  • until mixture resembles coarse crumbs. Stir in the raisins and
  • caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine
  • buttermilk and remaining eggs; stir into crumb mixture just until
  • flour is moistened (dough will be sticky). Turn onto a well-floured
  • surface; knead about 10 times. Shape into a ball.
  • Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in.
  • deep, in the center of the ball. Brush the top with reserved egg.
  • Bake at 350° for 1 hour and 20 minutes or until a toothpick
  • inserted near the center comes out clean. Cover loosely with foil
  • during the last 20 minutes if top browns too quickly. Cool for 10
  • minutes before removing from pans to a wire rack to cool completely.
  • Yield: 1 loaf.

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Irish Soda Raisin Bread (continued)

Nutritional Facts: 1 serving (1 each) equals 221 calories, 6 g fat (3 g saturated fat), 39 mg cholesterol, 359 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.