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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I haven't found a recipe I love yet for Irish Soda Bread. My family likes it with a tender crumb and with caraway seeds and currants. Anyone have a tried and true one to share?[/quote]

My husband makes this frequently. It's the recipe his grandmother and mother used.  It is on the drier side and is not a "sweet" dough; but it does use caraway seeds and you can always add currants. I requested it with "craisins" instead of raisins (and no caraway) years ago and liked that; but he's a "stick to the recipe" type.

It makes one large or two small loaves.

"A" Ingredients:
4-1/2 c flour
1 tsp salt
3 tsp baking powder
1 tsp baking soda
1/4 c sugar
1/4 (4 Tb) butter, softened

"B" Ingredients:
2 c raising
2 tsp caraway seeds

"C" Ingredients:
1 egg
1-3/4 c buttermilk (we usually don't have buttermilk, so uses 1 c milk + 1 to 1-1/2 Tb white vinegar)

Preheat oven to 375 degrees
1. Combine "A" ingredients, cut in butter with hands until crumbly
2. Add "B" ingredients to "A"
3. In separate bowl, combine "C" ingredients: beat egg lightly, then add buttermilk
4. Stir "C" into "A and B"
5. Pour out onto kneading board, knead until smooth -- but don't over-knead
6. For two loaves, cut into 2 doughs, shape and place in pie pans
7. Cut "cross" into the top of the doughs
8. Bake for 35-40 minutes until toothpick comes out clean

*Suggest slightly under-baking (slightly) and maybe let sit in oven a few minutes after turning it off. Obviously, one large loaf would need to cook a little longer. It's a bit of a science experiment determining what works best with your oven and for your tastes.

Good luck. I'd be curious what you think, if you try it.

[/quote]

Thank you so much for sharing this!![/quote]

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