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San Francisco Soda Bread


The contrast of flavors of the raisins and caraway seeds in this special soda bread is tantalizing. The aroma from the freshly baked or warm bread is wonderful.

Makes 3 medium loaves

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5 cups flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup (1 stick) butter, unsalted (at room temperature and cut into cubes)
2 1/4 cup raisins
3 1/4 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg



Preheat oven to 350°F. Butter generously three medium loaf pans.

Mix flour, sugar, baking powder, salt and baking soda in large bowl. Add butter; using your fingertips, rub until coarse crumbs are formed. Add raisins and caraway seeds; stir to mix. Set aside.

In a separate bowl with a fork, mix buttermilk and egg. Fold this into the dough, mixing only until well mixed. The dough is now very sticky.

Divide the dough between the three buttered medium loaf pans, filling 2/3 full. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean. Cool completely. Remove from pans.

Store tightly wrapped in aluminum foil at room temperature. Can be frozen after it has cooled. Warm before serving.