Irish Soda Bread

Serve your family this warm soda bread made using raisins – perfect for Irish cuisine. MORE+ LESS-

By Pillsbury Kitchens

July 26, 2010

2 1/4

cups all-purpose flour

tablespoons sugar

teaspoon baking powder

teaspoon baking soda

1/2

teaspoon salt

1/4

cup margarine or butter

1/2

cup raisins

teaspoons caraway seed, if desired

cup buttermilk*

tablespoon margarine or butter, melted

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1

Heat oven to 375°F. Grease 8-inch round cake pan. In large bowl, combine flour, sugar, baking powder, baking soda and salt; blend well. With pastry blender or fork, cut in 1/4 cup margarine until mixture is crumbly. Stir in raisins and caraway seed. Add milk all at once; blend well.
2

On well-floured surface, knead dough 5 or 6 times or until no longer sticky. Press dough in greased pan. With sharp knife, cut an "X" 1/4 inch deep on top of loaf. Brush with melted margarine.
3

Bake at 375°F. for 25 to 35 minutes or until golden brown. Immediately remove from pan. Cool on wire rack for 10 minutes. Serve warm.

* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
Caraway seed, traditional in rye bread and Irish soda bread, is a member of the parsley family. (Even "seedless" rye breads often use ground caraway seed as a flavoring.) Central European and Scandinavian cooks use the seeds extensively in dishes made with meat, noodles or cheese.
For an authentic touch, bake the bread in an 8-inch cast-iron frying pan instead of a cake pan.
Irish Soda Bread rounds out a St. Patrick's Day meal of corned beef and cabbage.