Irish Soda Bread Recipe
By: Patricia Reilly as handed down from Frances Reilly
- 4 cups of Flour
- 4 teaspoons of Baking Power
- 1/3 to ½ Stick of Butter (more is better)
- 4 tablespoons Of Sugar
- 1/2 teaspoon of Salt
Mix all of the above ingredients together with your hands.
Add caraway seeds and raisins to taste. Flour the raisons with the ingredients already mixed so that they separate and do not stick together in the bread.
- 2 cups of Buttermilk
- 1 teaspoon of Baking Soda
Add the teaspoon of baking soda to a little bit of the buttermilk. Dissolve it with your fingers and then add the remainder of the buttermilk mix it up and then add it to the bread. (This enables the baking soda to mix thoroughly with the other ingredients.) Once the dough is wet try not to mix or handle it too much, this will make the bread hard.
The dough should not be too wet just moist enough to hold together. If you need a drop or two of regular milk no problem.
Bake in a 325 degree oven (pre heated) for an hour (usually it takes longer but check it in one hour).
Best to bake in a 9 iron frying pan. I usually bake two breads at the same time as one quart of buttermilk makes two breads. If you choose to freeze the bread, let is cool and then freeze it when it is still warm (not hot).
Best taste is the second day cutting the bread too soon will cause it to crumble.