Recipe makes 1 loaf that is 8 inches in diameter. Serve bread hot with butter (preferably Irish Butter).
Equipment:
- mixing bowl
- mixing spoon
- measuring cups and spoons
- kneading surface or board
- cookie sheet
- knife
Ingredients:
- 4 cups unsifted all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup seedless raisins
- 1 to 1 1/4 cups buttermilk
- 2 tablespoons soft butter
- grease for pan
Preheat your oven to 375 Fahrenheit.
Start by combining dry ingredients in a bowl: flour, sugar, baking soda, salt, and raisins. Stir well.
Make a well in the center of the mixture and pour in buttermilk. Stir until blended.
CAUTION: Use only enough buttermilk to make a stiff dough. We often add up to 2 cups buttermilk to do this.
Place dough on a lightly floured board for kneading. Knead 5 times.
Form the dough into a ball and place on a lightly greased cookie sheet.
Pat the dough into an 8 inch circle that is approximately 1 1/2 inches thick.
Using a floured knife, make a large cross on top of the loaf. This is to keep it from cracking as it bakes.
Spread softened butter onto the top of the loaf, and especially in the cracks of the cross.
Place cookie sheet with loaf into the oven for 40 to 40 minutes, or until golden and he loaf sounds hollow when tapped.
Enjoy with Irish butter!
© 2020 Meghan Evans
Becoming Beatrix 