My friends Kitty Kurth and Kevin Lampe swear this is the best Irish Soda Bread recipe ever, so they got the Chicago Tribune to re-run it for this past St. Patrick’s Day. I whipped a batch and yeah – it’s yummy!

I don’t have any loaf pans, so I just buttered my dutch oven and baked it in that. It made a perfectly lovely round loaf.

Sift together:

3 c flour
1/4 c granulated sugar
1 t baking soda
1/2 t baking powder
1/4 t cream of tartar

Cut in 1 stick (1/2 c) butter

Add 1-1/2 c raisins

Stir in 1-1/2 buttermilk, until everything is moistened

Turn out onto a floured surface and knead for a minute, folding in more flour as needed to keep it from sticking to your hands.

Butter a 1-quart casserole, 10-inch cake pan or cookie sheet. Cut a 1/4-inch deep cross on the top and brush it with 2 T whipping cream.

Bake for 45 minutes at 350°.

Makes 12 servings – 279 calories each (9g fat, 5g protein, 46g carbs)


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