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! Just don’t skimp on the raisins. 😉
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. The top crust is the best part, so bake it in something that’s wider than it is tall.
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°. I tried baking it in mini loaf pans and it might have taken even longer than 45 minutes. I guess it still takes a long time for the heat to get down deep …
Makes 12 servings – 279 calories each (9g fat, 5g protein, 46g carbs)