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Recipe Detail Page
Old-Fashioned Soda Bread with Caraway & Raisins
Holiday 2001
A superb bread to serve with cheese - Gouda and cheddar go especially well! Also delicious toasted and slathered with butter.
Makes 1 loaf
3½ cups (875 mL) all-purpose flour
¼ cup (50 mL) granulated sugar
1 tsp (5 mL) salt
½ tsp ( 2 mL) baking soda
1 cup (250 mL) raisins
2 tbsp (25 mL) caraway seeds
½ cup (125 mL) cold unsalted butter, cut into chunks
1½ cups (375 mL) buttermilk
1. Preheat oven to 350°F (180°C).
2. Grease baking sheet or line with parchment paper. In a large bowl, stir flour with sugar, salt, baking soda, raisins and caraway seeds. Using your fingers, rub in butter until it resembles coarse crumbs. Pour in buttermilk, stirring until flour is evenly moistened and a sticky dough forms. With lightly floured hands, knead in bowl about 10 times. Gather into a ball.
3. In centre of baking sheet, form dough into a round loaf measuring about 7-inches (18-cm) across. Dip sharp knife blade in flour and cut a large X into centre of dough about ¼-inch (5-mm) deep. Bake in centre of preheated oven until golden brown and tester comes out clean, about 60 to 70 minutes. Remove from baking sheet and cool on rack.
Makes 1 loaf
