I'm allergic to yeast, so I appreciate recipes for quick breads, biscuits and soda breads. This tender loaf that's dotted with golden raisins is great, It's one way I can enjoy toast for breakfast. —Carol Fritz of Fulton, Illinois
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup golden raisins
- 1-3/4 cups buttermilk
- In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add raisins. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times.
- Place on an ungreased baking sheet; pat into a 7-in. round loaf. Using a sharp knife, cut a 1-in. cross about 1/4 in. deep on top of the loaf. Bake at 375° for 40-45 minutes or until golden brown. Cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as Irish Soda Bread in Light & Tasty February/March 2003, p31
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