Aunt Lizzie's Irish Soda Bread
A traditional recipe handed down through family, for a soft loaf with flavors of raisin and caraway seed.
all-purpose unbleached flour, plus extra for dusting a work surface during the kneading phase
plus extra for dusting a work surface during the kneading phase
Preheat the oven to 375° F. Grease an 8" round baking pan.
Place the flour, sugar, baking powder, salt, baking soda and caraway seed in a large bowl and whisk to thoroughly combine.
Add in the raisins and toss to mix them into the flour mixture.
Using about 2/3 of a cup of the buttermilk, stir it into the dry mixture a little at a time, just until you have a soft, somewhat sticky dough.
Sprinkle a work surface with flour. Turn the dough out of the bowl onto the floured surface. With floured hands, knead a few times until the stickiness is gone and the dough is smooth.
Shape the dough into a rounded loaf. Place the loaf into the greased baking pan. Use a sharp knife to carefully cut a slash or a cross in the top of the dough.
Bake for 10 minutes, then reduce the heat to 350 degrees Brush the top of the loaf with some of the remaining buttermilk.
Continue to bake the loaf for 35-40 minutes more, brushing the top with buttermilk 2 to 3 more times during baking. The finished loaf will be browned and sound hollow when tapped.
Remove the bread from the oven, turn it out of the pan and onto a cooling rack. Allow it to cool about 20 minutes before slicing. Serve with butter.
This bread is best served on the day it is baked. Once the bread is cooled completely, it can be wrapped and stored at room temperature for up to one additional day.
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