Classic Irish Soda Bread Recipe | Allrecipes

INGREDIENTS

4 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon caraway seeds 1/3 cup shortening 1 cup raisins or currants 1 egg 1‑3/4 cups buttermilk* *Soured fresh milk can be substituted for buttermilk. To sour milk, combine 2 tablespoons lemon juice plus enough milk to equal 1-3/4 cups. Stir; let stand 5 minutes before using.

PREPARATION:

1. Preheat oven to 350°F. Grease large baking sheet; set aside.
2. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Stir in caraway seeds. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in raisins. Beat egg in medium bowl. Add buttermilk; beat until well blended. Add buttermilk mixture to flour mixture; stir until mixture forms soft dough that clings together and forms a ball.
3. Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Place dough on prepared baking sheet. Pat dough into 7-inch round. Score top of dough with tip of sharp knife, making an "X" about 4 inches long and 1/4 inch deep.
4. Bake 55 to 60 minutes or until toothpick inserted into center comes out clean. Immediately remove from baking sheet; cool on wire rack.** Bread is best eaten the day it is made.

   **For a sweet crust, combine 1 tablespoon sugar and 1 tablespoon water in small bowl; brush over hot loaf.

This recipe appears in: European