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Irish Soda Bread

Guest Author - Sandy Moyer

Irish Soda Bread

  • 2 cups flour
  • 3/4 tsp. baking soda
  • 1-1/2 tsp. baking powder
  • 4 T. sugar, divided
  • 1 tsp. salt
  • 1 tsp. caraway seeds (optional)
  • 3 T. shortening
  • 1 cup buttermilk
  • 2/3 cup raisins
  • 1 T. butter, melted
  • 1/4 tsp. cinnamon

Preparation -
Generously spray an 8" or 9" round cake pan with non-stick cooking spray; set aside. In a mixing bowl, combine the flour, baking soda, baking powder, 3 tablespoons of the sugar, salt, and caraway seeds(if using). Cut the shortening into the flour mixture with a pastry blender until coarse crumbs are formed. Make a well in the center. Add the buttermilk and mix until well blended. Stir in the raisins. Turn onto a lightly floured board and knead lightly. Place the dough in the prepared cake pan. Flatten lightly, then cut a cross, about 1/2" to 1" deep, into the top of the dough with a sharp knife. Brush the surface with the melted butter. Mix the cinnamon with the remaining 1 tablespoon sugar. Sprinkle the cinnamon/sugar mixture over the unbaked bread. Bake in a preheated oven at 375° for 35 to 40 minutes or until golden brown. Let cool slightly, cut into wedges and serve warm.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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