Ingredients
- 5 cups sifted all-purpose unbleached flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1/4 pound (1 stick) butter
- 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained
- 3 tablespoons caraway seeds
- 2 1/2 cups buttermilk
- 1 large egg, slightly beaten
Directions
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
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By Demeralda
Flushing, MI
on January 25, 2012
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I can't say enough nice things about this recipe. Absolutely fabulous!
By nnoregrets_13046583
New Orleans, 57
on June 22, 2011
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Less raisins and less caraway seeds would make the best bread ever.
By irishfoodiegal
on April 04, 2011
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Coming from an Irish Catholic family, we always felt that we'd cornered the market on fabulous Irish soda bread, until I found this recipe. It is, by far, the best I have ever tasted. The buttermilk makes the bread super moist and the caraway seeds make all the difference. It brings this recipe to a whole other level in flavor. For the raisins, I typically boil the water first, then soak the raisins. Just make sure to drain them well. This will most definitely be apart of our Christmas dinner to accompany the glazed corned beef. Yum!!!!
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