Irish soda bread.
It's March, which means it's no longer February and we're that much closer to the warm weather. As I write this, there's another bomb cyclone bearing down on the Northeast. I'm not sure what that means yet but living in an area that floods when it drizzles, people are starting to talk. Full moon + coastal storm = sheer pandemonium. I predict that by 6 p.m. the grocery store shelves will be empty.
In the meantime, I'm over here digging deep into the family recipe box for something seasonally appropriate. Got it - Irish soda bread. I don't have a physical copy of this one, so please overlook the poor quality of the second photo. So poor that I actually misread the ingredients list and overdid it on the baking soda (I did a tablespoon of both - oops). Here's the full translation:
- 3.5 cups flour
- half cup of sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon caraway seeds (optional)
- 2 tablespoons melted butter
- 1.5 cups raisins
- 1.5 cups buttermilk
- 2 eggs
- Preheat the over to 350 degrees F. Lightly grease a 9 inch cake pan and set aside.
- Sift flour. Add in the dry ingredients (sugar, baking powder, baking soda) and mix.
- Add remaining ingredients (including the optional seeds) and mix well.
- Pour into your prepared pan and bake for one hour.
Personally, I don't like caraway seeds so I only used about a teaspoon. For authenticity's sake. Slater with butter. Serves about 5.