CLAIRE FISK'S IRISH SODA BREAD
This recipe is from my sister-in-law's mother, (Claire), who was born and raised in Ireland. Note: I usually make this with a mixture of "white" and dark raisins (3/4 cup each). You can use 8-inch (for 2 loaves), or 9-inch (for 1 loaf) round cake pans in place of the 1 and 2 quart round casserole dishes. (photo of 1 large 8 1/2-inch loaf)
Provided by Dee514
Categories Quick Breads
Time 1h5m
Yield 1-2 loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease a 2 quart round baking pan (or two 1 quart round baking pans if you divide dough into 2 loaves).
- In a bowl, using a fork, mix together flour, sugar, salt, baking powder and baking soda.
- Cut in butter until mixture forms coarse crumbs.
- Stir in raisins and caraway seeds.
- In a small bowl, beat eggs.
- Remove 1 Tablespoon of the beaten eggs and set aside.
- Stir buttermilk into eggs.
- Stir buttermilk/egg mixture into flour mixture until just moistened; dough will be sticky.
- Knead dough on well floured surface (about 10 strokes).
- Shape dough into a ball and place into greased baking pan.
- Cut a 4 inch cross into the center of the loaf (about a 1/4 inch deep).
- Brush top of loaf with reserved beaten egg.
- Bake at 350°F for 50-70 minutes (depending on your oven).
- Cool in pan for 10 minutes.
- Remove from pan, continue cooling on a rack until just "warm", serve with lots of butter or let cool completely.
- (Slices easier when completely cool).
Nutrition Facts : Calories 3573.5, Fat 87.8, SaturatedFat 49.8, Cholesterol 569.9, Sodium 5895.7, Carbohydrate 626.3, Fiber 21.6, Sugar 198.4, Protein 83.8
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