Welcome to Friday Feast! March blew into my part of the world like a lamb, so I'm expecting that we'll exit with a fierce roar of a storm. Or maybe not.
I'm celebrating my Irish heritage all month long in the Tavern. We'll have stews, breads, treats, and perhaps a Guinness ice cream float along the way. Yes, I love my Guinness! And if you've never sampled a pint in Ireland, you cannot even imagine how vastly different it tastes there. Oh, my...
Today's recipe is one that I've been making for almost 25 years. It's a treat any time of the year, but especially on St. Patrick's Day here in my home.
See you next week, my friends!
Irish Soda Bread
2 ½ cups flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
4 tablespoons sugar
1 ½ teaspoons caraway seeds (optional)
3 tablespoons butter
1 cup buttermilk
2/3 cups golden raisins
1 tablespoon butter, melted
¼ teaspoon ground cinnamon
Preheat oven to 350 degrees. Grease a 8 or 9-inch round cake pan.
Combine in large bowl, flour, baking powder, baking soda, salt, 3 tablespoons sugar, and the caraway seeds. Cut in the butter and mix with hands until mixture resembles oatmeal.
Make a well in center of flour. Pour in buttermilk and add raisins. Mix lightly. Turn out onto a lightly floured board and knead gently a few times. Shape into a 5-inch round load and place in prepared pan.
Using a sharp knife, cut dough crosswise into quarters about one-third of the way through. Brush top with melted butter and sprinkle with sugar that has been mixed with the cinnamon.
Bake for 35-45 minutes until golden brown. Serve warm with butter.