Irish Soda Bread
2 cups seedless raisins
4 cups all-purpose flour, sifted
1/4 cup sugar
1 teaspoon salt
1 1/2 teaspoons Clabber Girl Baking Powder
1/4 cup margarine
2 tablespoons caraway seeds
1 1/3 cups buttermilk (no substitutes)
1 teaspoon baking soda
Note: Prior to mixing, soak seedless raisins in water for 2 hours. Drain and set aside.
In a mixing bowl, sift flour, sugar, salt and Clabber Girl Baking Powder. Cut in margarine. Stir in raisins and carawy seeds, making sure they are coated with the flour mixture; set aside.
In a separate bowl, cream together buttermilk, egg and baking soda. Combine with flour mixture and stir until just moistened. You may need to mix with hands, as the dough will become thick.
Turn out onto floured surface and knead only slightly. Mixture may still be a little sticky when you place it onto a cookie sheet to bake. Make a round loaf. Cut a 1/4 to 1/2-inch deep cross on top.
Bake at 375 degrees F for 50 to 55 minutes. When done, cover immediately with dishtowel or rub with margarine on all sides in order to give it a tender outer crust.
Serve warm with butter or your favorite spread.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally published in “Cooking Down East” by Marjorie Standish.