Mary Doyle's Irish Soda Bread

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Makes: 20  servings
Serving size: 1/2 inch slices Prep 10 mins Bake 325°F1 hr

Ingredients

  • 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)

Directions

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.

Note

  • 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.

Nutrition Facts

  • Servings Per Recipe 20
  • cal.(kcal)105,
  • Fat, total(g)1,
  • chol.(mg)22,
  • carb.(g)22,
  • fiber(g)1,
  • pro.(g)3,
  • sodium(mg)163,
  • Percent Daily Values are based on a 2,000 calorie diet
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