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Raisin Soda Bread




Source of Recipe


Marla


List of Ingredients




Raisin Soda Bread

4 1/4 cups All-purpose flour (up to 4 -- 1/2 cups)
4 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
3 tablespoons Granulated sugar
1 tablespoon Caraway seeds
1 cup Dark seedless raisins
2 cups Buttermilk
Butter
Sugar




Recipe



Preheat the oven to 350F. Grease a 9-inch black cast-iron skillet or cake pan and
dust with flour.

In a large bowl, mix 4 cups of the flour with the baking powder, baking soda, salt,
sugar, and caraway seeds. Add the raisins, mixing them in with your fingers to make
sure they are separated. Add the buttermilk to the bowl and mix with a fork until
the mixture forms a dough.

Sprinkle about 1/4 cup more of the flour on a board or counter. Turn out the dough
and knead for about 5 minutes, working in the flour from the board and forming the
dough into a smooth round loaf about 8 inches in diameter. (If the humidity is
high and the dough is very sticky, you may need to add another 1/4 cup of flour
to the board.)
Press the dough evenly into the prepared skillet or pan and cut a cross 1/2 inch
deep across the top. Bake for 1 hour and 15 minutes, or until the loaf sounds hollow
when rapped on the bottom. Remove the loaf to a wire rack and rub the top with
butter. Sprinkle with sugar. Let the bread cool completely before slicing.

This Irish bread tastes even better the second day and is particularly good for
breakfast.


Makes one large loaf.