Irish Soda Bread
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 (6-inch) loaves
- 1 teaspoon salt
- 1 cup raisins
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 tablespoons caraway seeds
- 2 tablespoons unsalted butter, melted
- Carbohydrate 267 g(89%)
- Cholesterol 39 mg(13%)
- Fat 17 g(26%)
- Fiber 11 g(45%)
- Protein 36 g(73%)
- Saturated Fat 9 g(45%)
- Sodium 1367 mg(57%)
- Calories 1355
Preparation Preheat oven to 375°F. Butter and flour a large baking sheet, knocking off excess flour. Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy. Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter. Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.
Preparation Preheat oven to 375°F. Butter and flour a large baking sheet, knocking off excess flour. Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy. Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter. Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.
