Mrs B’s Irish Soda Bread

I know St. Patrick’s Day has come and past, but one thing that always stays for a few extra days (aside from your hangover) is Irish Soda Bread.  While I’m definitely happy about not having a hangover this year I’m a little upset with the lack of Irish soda bread in my life for the next fifty-one weeks.  Thankfully I’ve re-acquired one of my favorite Irish soda bread recipes that I was spoiled with for a very long time.

My best friend Kat’s Mom, who is basically like my second mom, makes some amazing Irish soda bread.  It’s the you could eat half a loaf in one sitting regardless of the size as long as you had enough butter type of Irish soda bread.

Don’t act like you don’t know what I’m talking about.

This is the type of Irish soda bread that makes you wish it was St. Patrick’s Day all year long, though secretly you’re thankful it isn’t since you’d be about fifty pounds heavier.  That last sentence might have been more about myself than about any of my readers, but I think most of you can relate.

So even though St. Patrick’s Day is gone give this a try, it’s really easy and worth every minute it takes to bake in the oven!

Here’s what you’ll need:

4 cups white flour, sifted

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

4 ozs. softened butter (one stick)

1 cup sugar

2 eggs

1 ¼ cup buttermilk

1 cup raisins

1 cup caraway seeds (optional)

Preheat oven to 325 degrees F.  In a large bowl mix together flour, baking soda, baking powder, salt, butter, sugar, eggs, and buttermilk.

Once all ingredients are mixed well fold in caraway seeds and raisins.

Place dough in a greased cast iron skillet (I only had my 10 inch pie pan, which is an acceptable substitute), and once all of the dough is in the pan slice a cross into the middle.

Bake at 325 for an hour, or until a toothpick that is inserted into the middle comes out cleanly.

Preheat oven to 325 degrees F.  In a large bowl mix together flour, baking soda, baking powder, salt, butter, sugar, eggs, and buttermilk. Once all ingredients are mixed well fold in caraway seeds and raisins.

Place dough in a greased cast iron skillet (I only had my 10 inch pie pan, which is an acceptable substitute), and once all of the dough is in the pan slice a cross into the middle. Bake at 325 for an hour, or until a toothpick that is inserted into the middle comes out cleanly.