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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 20 |
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THIS RECIPE came all the way from Tipperary, Ireland, where my great-grandmother lived. I have eaten Irish Soda Bread in New York, Philadelphia and Los Angeles, but none compare with what my grandmother made for St. Patrick's Day. -Anne Flanagan, Laguna Hills, California Ingredients:
4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
6 tablespoons shortening |
1/2 cup raisins |
1 tablespoon caraway seeds |
1-1/4 cups buttermilk |
1 egg, lightly beaten |
2 tablespoons butter, melted |
cinnamon-sugar |
Directions:
1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture is crumbly. Stir in raisins and caraway seeds. Combine buttermilk and egg; add to the crumb mixture. Turn onto a lightly floured surface and knead gently 5-6 times.
2. Divide dough in half; shape into two balls. Place on a lightly greased baking sheet. Pat each ball into a 6-in. round loaf. Using a sharp knife, cut a 4-in. cross about 1/4 in. deep on top of each loaf. Brush with butter and sprinkle with cinnamon-sugar. Bake at 375° for 40-45 minutes or until golden brown. Yield: 2 loaves.
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