Irish Soda Bread
- Yield 24 servings
- 4 cups Flour, all purpose
- 1/2 cup Sugar, granulated
- 1 teaspoon Salt
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 4 tablespoons Butter, cold
- 2 cups Raisins
- 2 cups Buttermilk
- 2 whole Eggs, beaten
Grease a 10-inch seasoned cast iron frying pan and set aside.
With a large spoon, mix flour, sugar, salt, baking powder and baking soda in a large bowl.
Cut the cold butter into the flour mixture using a pastry blender until the butter is in pea-size pieces.
Add raisins, taking care to make sure each raisin is coated with flour (this prevents the raisins from sinking to the bottom of the pan while baking).
Stir in the buttermilk & beaten eggs; mix thoroughly.
Spread the dough into the greased pan; cut a cross into the top of the dough from edge to edge.
Bake in preheated 350F oven for 45 minutes (test with toothpick). When done, remove from pan and place on cooling rack. Brush top with butter while bread is still hot out of the oven.
After bread has cooled, wrap in airtight container.
This bread is excellent toasted with butter.