Irish Soda Bread
4 cups flour (unsifted)
1 tsp baking soda
2 tbsp sugar
1 tsp salt
1 cup raisins
1 egg
1 cup buttermilk
4 tbsp butter
Preheat oven to 375F
Mix the flour, baking soda, sugar and salt in large mixing bowl. Stir in raisins.
Beat the egg into the buttermilk.
Make a well in the mixture and pour in the buttermilk/egg mixture. Stir until well blended. As the dough starts to stick together, add small amounts of flour to the bowl and work the dough around the bowl with your hands, kneading lightly and collecting the bits of dough sticking to the inside of the bowl. Done lightly and with small amounts of flour, and there will be no excess dough left in the bowl and the dough will be just the right consistency.
A well-seasoned iron frying pan is generally used to bake Irish Soda Bread, but it can be baked on a greased cookie sheet. Use 1 1/2 tablespoons of butter to grease the cookie sheet.
Place dough ball on cookie sheet. Cut a deep cross into the round loaf, and separate the quarters. This cut will partially close as the bread rises during baking, and while it is always said that it reminds us of the crucifix, it also ensures that the inside of the loaf will be properly baked.
Bake the scone in preheated oven for about 50 minutes.
The scone is done when the top is golden and it sounds hollow when thumped. A knife inserted into the center should come out dry and clean.
Let the scone cool completely on a wire rack before cutting. Wrapping the loaf in a clean tea towel will give a soft crust; letting the scone cool without covering will make a little crisper crust.
Serve (when cooled!) with butter and jam (Gooseberry, black currant, and marmalade are favorites.) and a nice pot of hot tea, milk, and sugar.
This is a great treat any day of the week, but most people only get to taste it on St. Patrick's Day. In Ireland, it's a staple food, and a cherished memory for so many who grew up on it.
Contemporary Irish Gift Ideas from Cashs of Ireland - Visit the New Collection
