Mary Doyle's Irish Soda Bread
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon granulated salt
- 2/3 cup raisins
- 1 tablespoon caraway seeds
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup all-purpose flour
- Butter and jam (optional)
1. Arrange oven rack in center of oven. Heat oven to 325 degrees F. Line a large cookie sheet with parchment paper.
2. With a whisk, combine 2-3/4 cups of the flour, the granulated sugar, baking powder, baking soda, and salt in a large bowl; stir in raisins and caraway seeds. Whisk together eggs and buttermilk in another bowl. Stir buttermilk-egg mixture into dry ingredients with a wooden spoon just until blended (dough will be very sticky, but that's okay).
3. Sprinkle the remaining 1/4 cup flour onto a work surface. With lightly floured hands, turn and gently knead dough to incorporate most of the flour. Shape dough into a 6-inch round; transfer to center of prepared cookie sheet (dough will be soft and slightly sticky). With a sharp paring knife, make a 1/2-inch-deep X across the top of the loaf.
4. Bake loaf until a toothpick inserted in center comes out clean, about 1 hour. Transfer loaf with a large spatula to wire rack and cool completely. Slice with a serrated knife and serve with butter and jam, if desired. Makes twenty 1/2-inch slices.
- Leftover Irish Soda Bread makes delicious toast -- especially with a spread of butter and your favorite jam. The bread can be stored at room temperature in a plastic resealable storage bag up to 2 days.
- Servings Per Recipe 20
- Fat, total(g)1,
- Percent Daily Values are based on a 2,000 calorie diet
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