Irish Soda Bread

Throw out all your ideas of what soda bread is supposed to taste like (you know, the kind that you only eat once a year and only then because it's tradition and not because you really like it). THIS is what soda bread should taste like. We tried this new recipe for St. Patrick's Day and will be making it a permanent part of our holiday celebration. I left out the caraway seeds and baked mine in a 9-inch glass pie dish, which worked perfectly. While I normally don't like raisins baked into...well, anything...I thought they perfectly complemented this bread and wouldn't make it without them. This one is good enough to enjoy any time of year, but serve alongside your favorite corned beef and cabbage recipe for a perfect combination.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Ready In: 1 hour 25 minutes
Servings: 8

Irish Soda Bread
1/2 cup white sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup raisins
1 tablespoon caraway seeds (optional - I thought it was perfect without them)
2 eggs, lightly beaten
1 1/4 cups buttermilk
1 cup sour cream

1. Preheat oven to 350ºF. Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.

2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins, and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10-12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4 x 3/4 inch deep slit in the top of the bread (NOTE: Mine was way too sticky and soft for the slit to hold, but it still turned out great so don't stress this part). Dust with reserved flour.

3. Bake for 65-75 minutes. Let cool and turn bread onto a wire rack. (NOTE: I didn't turn mine out but instead placed a kitchen towel over it to keep it warm and served it directly out of the pie dish, cutting out a wedge at a time and spreading with butter. It is best served warm.)