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Back to baking!
Back to baking! While on family vacation in Ireland I fell in LOVE with Irish soda bread. I was not the easiest person to please when it came to eating in a foreign country. I found the Pub food a bit hard to navigate (not a big fan of fried with gravy.) But the one thing I did love was the big Irish breakfast (OK I loved the beer too.) We basically survived on a giant breakfast and Cliff bars. There is the traditional Irish Breakfast (which apparently the Irish don’t really eat) and there are also breads, muffins, granola, fresh fruit, eggs and jams. Now we’re talking! There aren’t many quick lunches or franchises on that little green island, so you need to eat a hearty breakfast before heading out to the countryside. Ever since our great Ireland adventure I hoped to find a good soda bread recipe to take me back to the homeland!
Sweet Irish Soda Bread
- 5 cups all-purpose unbleached flour sifted
- ¾ cup sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- 1 teaspoon baking soda
- ¼ pound stick butter
- 2 ½ cups mixed light and dark raisins soaked in water for 15 - 20 minutes, drain well
- 3 tablespoons caraway seeds
- 2 ½ cups buttermilk I used whole fat buttermilk
- 1 large egg slightly beaten
- Turbinado sugar for sprinkling
- Preheat oven to 350°F. Grease 2 (9x5 inch) loaf pans generously with butter.
- Stir together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix well with your hands until it feels grainy. Fold in the drained raisins and caraway seeds.
- Add the buttermilk and egg to the flour mixture. Stir until well blended. Divide the dough between the two loaf pans. Sprinkle turbinado sugar on top and bake for 60 minutes or until a toothpick comes out clean. Cool in the pan for at least 5 minutes then transfer to a wire rack. Enjoy!