Sunday, March 17, 2013

Soda Bread with Raisins

I have a new St. Patrick's Day tradition, now in it's second year: I watch the "Irish" movies on TCM (mostly American movies with American-Irish stories) and make soda bread. 

This year we're stepping it up because my mom's making corned beef brisket with cabbage and carrots. After all, we must honor Twilly's Irish heritage.

one of his favorite napping spots


1/2 cup sugar
4 cups flour (I used 3 all-purpose, 1 wheat)
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2-3 cup raisins
1 tbsp caraway seeds (I used anise seeds)
2 eggs, lightly beaten
1 1/4 cup buttermilk
1 cup sour cream
milk for "glazing"

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan. 

In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. "Glaze" with some milk by gradually pouring a little around and using your fingers to evenly spread it around.

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. (I turned my oven down to 325 after about a half hour.) Let cool and turn bread onto a wire rack.

Linda's non-Irish birthday cake for dessert

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