Irish Raisin Bread
“Irish Soda Bread”
From The Bread Tray by Louis P. DeGouy, copyright 1944, renewed copyright 1974.
I bought this cookbook in Canada in the mid 70s during the early days of building a cookbook library. I have tried many Irish “soda” bread recipes over the years. I like this one the best. It has the fewest ingredients and is simple and basically foolproof. Photos of the finished bread are featured in my previous blog post.
Oven temp: 350 degrees F.
Baking time: 40 minutes.
2 cups bread flour, sifted (I use all purpose flour also)
1 1/2 teasp baking powder
1/2 generous teasp salt
1/4 teasp baking soda
1/2 cup seedless raisins (or currants), cut (I don’t always cut them)
1 tables caraway seeds (optional)
1 cup buttermilk (about)
Combine the flour, baking powder, salt, and soda, and sift together over the washed, dried, cut raisins (or currants) and caraway seeds. Blend thoroughly. Stir in enough buttermilk to make a soft dough. Turn dough upon a scantily floured board and knead lightly until smooth and not sticky (about a minute). Shape the dough into a round loaf; place in a greased round pan. (I don’t do this. I place it on a flat baking sheet.) With a knife cut a cross on the top and bake in a 350 degree F oven for 40 minutes or until loaf is brown and shrinks from sides of pan. Should the loaf be very thick in the center, bake a few minutes longer. Let cool before cutting. The bread should sound hollow when tapped with the knuckles. Tilt on end to cool.