I don’t always make soda bread with my corned beef, but I know it is a traditional element to the meal.
I often find that the soda bread is very dry, so don’t really love it.
This recipe produced a lovely loaf and was actually quite moist for soda bread.
The raisins were a nice touch. They gave you a little bite of freshness in the bread.
I also made a loaf without the raisins, my husband doesn’t care for raisins in bread. It also turned out very nice.
I kept the bread in my bread warmer - love Mid Century serving things! This ensured that the bread was warm throughout the meal. I found my warmer at an antique mall and it was well worth the $25 I paid for it!
I enjoyed this recipe! It made a lovely loaf of bread!
IRISH SODA BREAD
2 Cups All Purpose Flour
2 Tablespoons Sugar
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
3 Tablespoons Softened Butter
1/2 Cup Raisins
1 Cup Buttermilk
1 Tablespoon Melted Butter
Preheat oven to 375 degrees. In a large bowl sift together flour, sugar, baking powder, baking soda, and salt. Cut in softened butter. Add raisins. Add buttermilk and mix until just moistened. Turn out onto a lightly floured surface. Knead gently until smooth - about 1 minutes. Shape into a ball. Place on cookie sheet; flatten to a circle that is 1 1/2 inches thick. Slice diagonally on top twice to form a crisscross. Bake for 30 to 40 minutes. Remove to a wire rack to cool. Brush with melted butter.
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