Claire Fisk's Irish Soda Bread |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe is from my sister-in-law's mother, (Claire), who was born and raised in Ireland. Note: I usually make this with a mixture of white and dark raisins (3/4 cup each). You can use 8-inch (for 2 loaves), or 9-inch (for 1 loaf) round cake pans in place of the 1 and 2 quart round casserole dishes. (photo of 1 large 8 1/2-inch loaf) Ingredients:
4 cups flour |
4 tablespoons sugar |
1 tablespoon double-acting baking powder |
1 teaspoon salt |
3/4 teaspoon baking soda |
6 tablespoons butter |
1 1/2 cups raisins (or a little less to your taste) |
2 large eggs |
1 1/2 cups buttermilk |
2 -4 tablespoons caraway seeds (optional) |
Directions:
1. Preheat oven to 350°F.
2. Grease a 2 quart round baking pan (or two 1 quart round baking pans if you divide dough into 2 loaves).
3. In a bowl, using a fork, mix together flour, sugar, salt, baking powder and baking soda.
4. Cut in butter until mixture forms coarse crumbs.
5. Stir in raisins and caraway seeds.
6. In a small bowl, beat eggs.
7. Remove 1 Tablespoon of the beaten eggs and set aside.
8. Stir buttermilk into eggs.
9. Stir buttermilk/egg mixture into flour mixture until just moistened; dough will be sticky.
10. Knead dough on well floured surface (about 10 strokes).
11. Shape dough into a ball and place into greased baking pan.
12. Cut a 4 inch cross into the center of the loaf (about a 1/4 inch deep).
13. Brush top of loaf with reserved beaten egg.
14. Bake at 350°F for 50-70 minutes (depending on your oven).
15. Cool in pan for 10 minutes.
16. Remove from pan, continue cooling on a rack until just warm , serve with lots of butter or let cool completely.
17. (Slices easier when completely cool).
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