My grandmother was born on St. Patrick’s Day – but alas, she was not Irish. Thankfully, you don’t have to be Irish to devour this bread. And, with no yeast, it’s so easy to make. A slice, warm, right out of the oven is a little slice of heaven. Enjoy.
Makes one round loaf
3 TBSP. butter softened
2½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1/3 cup raisins, if desired*
¾ cup buttermilk
Heat oven to 375 degrees. Grease a cookie sheet.
Cut butter into flour, sugar, baking soda, baking powder and salt in a large bowl, using a pastry blender or food processor (I use my food processor) until mixture resembles fine crumbs. Stir in raisons and just enough buttermilk so dough leaves the side of the bowl.
Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into a round loaf about 6 ½ inches in diameter. Place on a cookie sheet. Cut an X shape about ½ inch deep through loaf with floured knife.
Bake 35 to 45 minutes or until golden brown. Brush with softened butter if desired.
Makes 1 loaf (14 slices)
*If using raisons cover them with boiling water and let them sit for a few minutes to plump them back up – drain and add to the dough as directed.
Did you know the X on top of Irish Soda bread is there because a legend tells us that this cross is meant to scare away evil spirits.
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