I can't say much about this Irish soda bread other than it is the BEST Irish soda bread you will ever eat. For years, I have been making my grandmother's recipe to rave review. The best is when I can convert an individual who doesn't like Irish Soda Bread, "because it's too dry", to an individual who is looking for a second helping. This bread is moist and very flavorful and the trick of mixing the raisins in the flour mixture keeps them evenly distributed within the loaf.
When I make this bread, I always bake it in a large aluminum frying pan. Once it is done, I can cut it in half or in quarters giving me more pieces to share with neighbors and friends. And with all the people who ask for seconds, it disappears very quickly.
Lá Fhéile Pádraig Sona Daoibh - Happy St. Patrick's Day!
Ingredients:
4 cups of flour
3/4 cup of white sugar + 1/4 cup to sprinkle on top
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons of baking powder
2 cups of raisins
1 pint of sour cream
2 eggs
1 cup of milk
Preparation:
Mix all ingredients together in one bowl, once blended, add the raisins. Mix together eggs, milk and sour cream. Once they are well blended, add the dry ingredients. The mixture will look a little wet but as it begins to set, the batter becomes thicker. Pour into (3) slightly greased loaf/bread pans, or you can use a frying pan. (SEE NOTE at bottom) Sprinkle top with 1/4 cup of sugar.
Bake in 350 degree oven for 1 hour. Bread is done when a toothpick comes out clean. If the top get dark too fast, place a sheet of foil over the top (only resting on the top of the bread). Allow bread to cool for 20-30 minutes before removing from pans.
NOTE - I use an old aluminum frying pan. If you choose to use a frying pan check two things:
1. Can your frying pan be placed in the oven at 350 degrees?
2. Cover any handle with foil to protect it from melting.
Finally, does my oven need to be cleaned?
