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Mary Doyle's Irish Soda Bread

Source of Recipe


Corner Bakery, New York






List of Ingredients



• 2-3/4 cups plus 1/4 cup all-purpose flour, divided
  
• 1/3 cup sugar
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 3/4 tsp salt
  
• 2/3 cup raisins
  
• 1 Tbsp caraway seeds
  
• 1 cup buttermilk
  
• 2 large eggs
  
• *
  
• Butter and jam, optional
  






Instructions



1. Adjust oven rack to center of oven. Heat oven to 325 degrees (F). Line a cookie sheet with parchment paper.
   
   
2. Whisk together 2-3/4 cups of the flour, the sugar, baking powder, baking soda, and salt in a large bowl. Stir in raisins and caraway seeds. Whisk together buttermilk and eggs in a medium bowl. Add buttermilk mixture to dry ingredients. With a wooden spoon, stir just until moistened (dough will be sticky).
   
   
3. Sprinkle the remaining 1/4 cup flour onto a work surface. Turn dough onto floured surface. With lightly floured hands, knead 10 to 12 strokes (dough will be soft and slightly sticky). Pat dough into a 6-inch round. Place in center of prepared cookie sheet. With a sharp paring knife, make a 1/2-inch deep "X" across the top of the loaf.
   
   
4. Bake about 1 hour, until a toothpick inserted in center comes out clean. With a large spatula, transfer loaf to wire rack; cool completely. To serve, slice with a serrated knife.
   
   Serve with butter and jam, if desired.
   
   Makes 20 (1/2-inch) slices.