Friday, February 26, 2010
Best Irish Soda Bread
I love this bread! It is slightly sweet and has a very tender crumb. It does not stay fresh long, freeze right after cooling if you won't be using in a day or two. If you are lucky to have any left after a couple of days, it makes excellent french toast, bread pudding, or croutons.....YUM! The recipe is simple and comes together in minutes.
3 cups flour
¾ cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 tablespoon baking soda
1 cup white raisins
1 tablespoon melted butter
2 eggs, beaten
1 ¾ cups buttermilk (or add 1 teaspoon vinegar to 2 cup liquid measuring cup, fill cup with milk to 1 ¾ cups)
1) Preheat oven to 350’. Prepare 5 mini loaf pans with Pam cooking spray with flour. Set aside.
2) In a large mixing bowl, measure flour through raisins and mix well.
3) Make a well in the center of dry ingredients and add the wet ingredients all at once. Mix until just blended.
4) Divide among 5 pans. Bake for 25-27 minutes. Toothpick should come out clean.
5) Cool for 10 minutes in pan, then remove and cool completely. Wrap in cling wrap or put into decorative bags. Freeze immediately if you will not be using within a day or two.
*tip*when you add an ingredient like raisins to a batter, add it to the flour to coat, the raisins will not all settle to the bottom when baking.