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Irish Soda Bread

Soda bread

Prep Time: 15 minutes

Bake Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Yield: 12-16 slices

Soda bread

Ingredients

4 C. all-purpose flour
1/4 C. granulated sugar
1 Tbsp. Clabber Girl® Baking Powder
1 tsp. Spice Islands® Caraway Seed
1 tsp. salt
1 tsp. Clabber Girl® Baking Soda
1/4 C. Crisco® All-Vegetable Shortening
1-1/2 C. raisins
1 egg
1-1/2 C. buttermilk
1 egg white

Directions

  1. Preheat oven to 325º F.
  2. Mix flour, sugar, baking powder, caraway seed, salt, and
    baking soda in large mixing bowl. Cut in shortening until
    mixture resembles coarse crumbs.
  3. Stir in raisins, egg, and buttermilk; mix until ingredients are just
    blended (dough will be somewhat dry).
  4. Turn out onto well floured surface and with floured hands
    knead dough 8 to 10 strokes. Shape dough into a ball; place in
    greased 2 quart round casserole dish. Brush dough with egg
    white.
  5. Bake 1 hour and 20 minutes, or until toothpick inserted
    in center comes out clean. (Cover top of bread with foil after 1
    hour of baking to prevent over browning). Cool bread in
    casserole dish 10 minutes. Remove bread from casserole and
    cool completely on wire rack.

Tips

Golden currents can be substituted for the raisins.

Irish Soda Bread

Soda bread

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Yield: 12-16 slices

Ingredients

4 C. all-purpose flour
1/4 C. granulated sugar
1 Tbsp. Clabber Girl® Baking Powder
1 tsp. Spice Islands® Caraway Seed
1 tsp. salt
1 tsp. Clabber Girl® Baking Soda
1/4 C. Crisco® All-Vegetable Shortening
1-1/2 C. raisins
1 egg
1-1/2 C. buttermilk
1 egg white

Directions

  1. Preheat oven to 325º F.
  2. Mix flour, sugar, baking powder, caraway seed, salt, and
    baking soda in large mixing bowl. Cut in shortening until
    mixture resembles coarse crumbs.
  3. Stir in raisins, egg, and buttermilk; mix until ingredients are just
    blended (dough will be somewhat dry).
  4. Turn out onto well floured surface and with floured hands
    knead dough 8 to 10 strokes. Shape dough into a ball; place in
    greased 2 quart round casserole dish. Brush dough with egg
    white.
  5. Bake 1 hour and 20 minutes, or until toothpick inserted
    in center comes out clean. (Cover top of bread with foil after 1
    hour of baking to prevent over browning). Cool bread in
    casserole dish 10 minutes. Remove bread from casserole and
    cool completely on wire rack.

Tips

Golden currents can be substituted for the raisins.