Irish Soda Bread
*loosely based on the New York Times' recipe for traditional soda bread
9-inch round baking pan
3 1/2 c. flour (I used half regular and half whole wheat flour)
1 tsp. baking soda
1/2 c. sugar
1 tsp. salt
1 tbsp. caraway seeds (flax seeds can also be used)
1 1/2 c. raisins
1/2 c. melted butter or margarine
2 c. buttermilk (or 2 c. non-dairy milk mixed with 2 tbsp. apple cider vinegar)
Heat oven to 450 degrees. Grease and flour pan. Mix the dry ingredients together in a large bowl. Make a well in the center and pour in the melted butter and milk. Mix together with a wooden spoon or pastry cutter. The dough will be sticky, and eventually you will reach the point where you need to use your bare hands to finish mixing it. That's OK because you can brag about it later. Pour the dough into the pan. With a sharp knife, cut a cross in the center of the dough.
Bake for 10-15 minutes. Lower oven temperature to 350 degrees and bake for 40-45 minutes.
Remove from oven and brush the top with milk. Cover with foil or wrap in a clean dish towel.
I recommend having Irish soda bread for breakfast paired with strong black tea so that you can pretend for a moment that you're in a quaint seaside Irish village.
Gillie Houston, “Inside the Origin of Irish Soda Bread,” MyRecipes
(March 10, 2018).
Katie Birtles, “The Short but Fascinating History of IrishSoda Bread,” Real Word (Trafalgar) (September 17, 2020).
Society for the Preservation of Irish Soda Bread, http://sodabread.info/history
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