Irish Soda Bread –
I have no Irish blood in my lineage but every year my 100% Italian mother would cook up a traditional dinner of corned beef and cabbage for St. Patrick’s Day. One thing that she always made, and actually made a second loaf to share with friends and neighbors, is Irish Soda Bread. I don’t know about you, but I do like soda bread if it is made right. I’ve had plenty that tasted drier than the Sahara Desert. Blah.
The recipe I am sharing today is my mother’s recipe and its a nice, moister soda bread compared to the traditional recipe. I think the buttermilk gives the bread its nice texture. This soda bread is good with butter, toasted or untoasted, its just yummy. Hope you like it!
The recipe I am sharing today is my mother’s recipe and its a nice, moister soda bread compared to the traditional recipe. I think the buttermilk gives the bread its nice texture. This soda bread is good with butter, toasted or untoasted, its just yummy.
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Start heating oven to 375. Grease a 2 quart casserole.
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Mix flour, sugar, salt & baking powder in mixing bowl. Stir in caraway seeds.
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Add butter to flour mixture and cut in until it looks like coarse corn meal. Stir in raisins.
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Combine buttermilk, egg, baking soda; stir into flour mixture and mix together.
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Turn dough onto a lightly floured surface and knead lightly until smooth. Shape into a ball and place in prepared casserole.
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With a sharp knife make a 4 inch X (1/4 inch deep) in the center of the loaf. Brush with beaten egg yolk.
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Bake for 1 hour and 10 minutes or until done. Cool in pan for 10 minutes.
