Irish Soda Bread
Courtesy of Maureen Jennings
March 2014 Issue
Reader Favorite: Irish Soda Bread
We revisit a favorite recipe from the Ohio Magazine cookbook: Maureen Jennings' delicious Irish Soda Bread
4 cups flour
2 teaspoons salt
1 rounded teaspoon baking soda
2 teaspoons baking powder
2 tablespoons caraway seeds (optional)
1/2 cup granulated sugar
1/4 teaspoon nutmeg
1/2 box raisins
2 eggs, lightly beatened
4 tablespoons butter, softened
2 cups buttermilk
Preheat oven to 350 degrees. Grease and flour a 10-inch oven-proof skillet or cast-iron skillet.
Mix dry ingredients and raisins thoroughly in a large bowl. In a
medium-sized bowl, stir together eggs, butter and buttermilk. Add liquid
ingredients to dry ingredients and mix well. Pour into skillet. Bake 50
to 60 minutes. Test for doneness by inserting a butter knife into the
center of the bread. When the knife comes out clean, bread is done.
Remove from skillet and cool on a wire rack.