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Irish Soda Bread from Village Baker!

This recipe makes 2 - 2 1/4 lb loaves.

First weigh 12 oz of raisins and soak them in a bowl of very hot tap water. After 5 minutes, thoroughly drain and set aside.

Combine the following dry ingredients:
1 lb 11 oz of flour
7 oz sugar
1 T baking powder
2 t salt
2 T whole caraway seeds

Cut in 4 oz butter (one stick)

Add the 12 oz of raisins
Add 2 1/2 C buttermilk
And one egg

Beat with a wooden spoon (the batter will be quite stiff) or use the paddle on your Kitchen Aid mixer until mixed well.

Split between 2 well greased pans and bake in convection oven at 300 for 1 hour or in a standard oven at 325 for 1 hour and 15 minutes. Check with a toothpick because ovens vary greatly. The toothpick must come out clean.

Remove from bread pans and cool thoroughly on a wire rack for best results. After cooling, bag or wrap in plastic. This bread is better the second day!

Courtesy: Village Baker

For more information on the Michigan Irish Music Festival: www.michiganirish.org

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