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March 2007

Recipe of the Month

Irish Soda Bread
Touch of Ireland Guest House, New Haven, CT

4 cups flour
1 teaspoon salt
8 teaspoons baking powder
1/4 cup sugar
9 oz box of raisins
1 tablespoon caraway seeds (optional)
2 eggs + buttermilk to equal 2 cups

Preheat oven to 350 degrees. Sift dry ingredients into a bowl. Add raisins and caraway seeds. Beat eggs in a 2-cup measuring cup, and add buttermilk to equal the two cups. Make a well in the center of the dry ingredients and pour in milk and egg mixture. Mix with spoon. Batter will be doughy.

Turn out onto floured board and knead a couple of times. Place in a greased 8- or 10-inch pan or skillet (preferably cast iron) and shape into round bread. Make a cross with a knife across the top of the dough to prevent the bread from splitting as it bakes. Sprinkle with sugar and cinnamon.

Bake for 60 minutes until golden brown. Remove from pan, place on cooling rack and cover with a cloth. Let cool completely on the rack before cutting.

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