CLAIRE FISK'S IRISH SODA BREAD

Claire Fisk's Irish Soda Bread image

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

Time 1h5m

Yield 1-2 loaves

Number Of Ingredients 10

Ingredients

4 cups flour
4 tablespoons sugar
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoons butter
1 1/2 cups raisins (or a little less to your taste)
2 large eggs
1 1/2 cups buttermilk
2 -4 tablespoons caraway seeds (optional)

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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