Irish Soda Bread
I may not be Irish, but I know good food when I taste it and will definitely do my part for St. Patrick's Day by baking up this Irish Soda Bread Recipe! (Spotted Dog?)I prefer eating mine as soon as it comes out of the oven, but as long as you keep it covered, it can be enjoyed up to 24 hours after baking.
- 4 cups flour
- 1 tbsp. baking soda
- 1 cup sugar
- 1 tsp. salt
- 6 tbsp. salted butter cut into pieces
- 1 cup raisins
- 1 3/4 cup buttermilk*
- Preheat oven to 400 degrees.
- Line jelly roll (cookie sheet with sides) pan with no stick foil.
- In a large bowl, whisk first 4 ingredients.
- Add butter and cut it in with a pastry cutter until mixture is crumbly.
- Add raisins and milk and combine.
- Form dough into a ball. You will need to add a bit of flour to do this.
- Separate into 2 balls and place on prepared sheet.
- Use a knife to score each ball with a cross.
- Bake for 25 to 35 minutes, until light brown and bread feels more hollow than heavy.
- Coat with sugar water by brushing it over the tops.
- Microwave 1/3 cup sugar with 2 tbsp. water.
- Cover with damp towel to keep moist and eat within 24 hours of baking!
*You can make buttermilk by mixing .25 cup lemon juice in with a cup of milk.