Directions: |
Directions:Grease 2 round casserole dishes or a lg. baking sheet. Preheat Oven to 375 degrees.
Sift together the flours, sugar, salt, baking soda, & baking powder into a large bowl. Cut in(as you would for pie dough) the margarine until incorporated.
Add the raisins and mix to coat with the flour mixture. Make a "well" in the center of the bowl, by pushing the flour mixture to the sides of the bowl. Add the egg & the buttermilk to the center well. Then with a wooden spoon, stir in a circle, from the center wet ingredients & incorporate the
surrounding dry flour mixture little by little, working toward the outer edge of the bowl until the mixture is all moistened. The dough will be very sticky! Flour a surface or board, keeping some flour handy to use for reflouring...also flour your hands. Clean off the spoon with your fingers, from here on you'll only be using your hands! Push dough into a round shape and lift to the floured surface. Turn dough over(reflour surface & hands as needed) and gently knead about 8x, 'til dough takes on a rounded shape. Divide dough in half and shape each into a disc shape. Place each in casseroles or onto baking sheet. Slightly flatten so is in a disc shape. Take a sharp knife and in the center cut a cross about 2" long and the depth, almost to the bottom of the dough. LET REST for 10 min.! Then place in oven and Bake about 45 min. or 'til toothpick inserted in center comes out clean. Leave in casserole dish or on cookie sheet for 10 min. then remove to wire rack to cool.
Store in tightly covered container!
Second Loaf can be frozen! Best when eaten within 2 days...soda bread dries out quickly...can warm in micro and serve with butter and/or jam. |
This recipe for Irish Soda Bread is from