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Irish Soda Bread presented by Barn On The River Bed & Breakfast
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Bake in preheated oven at 350 degrees
2 (9 by 5 inch) bread pans, generously greased with Crisco (or Butter)
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5 cups flour sifted
3/4 cup sugar
2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup butter
2 1/2 cups mixed light & dark raisins
(soaked in warm water for 20 minutes drained)
3 T caraway seeds
2 1/2 cups Buttermilk
1 large egg slightly beaten
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Stir together sifted flour, sugar, baking powder, salt and baking soda. Cut in the butter and mix thoroughly with your hands until it gets grainy. Stir in the raisins and caraway seeds. Add the buttermilk and egg to the flour mixture. Stir untile well moistened. shape dough into 2 loafs and place in pans.
Bake 1 hour. Test with a tooth pick for doneness. Cool in pans 3-5 minutes. Transfer to a wire rack to cool.
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Barn On The River Bed & Breakfast
Breckenridge, Colorado
Retreat to the luxury of a quiet, riverside setting. An Inn that is prestigious and not pretentious.
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Click here for pictures and information about the inn.
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