Prep 15 mins
Cook 35 mins
This recipe was passed down to me by my Dad's Aunt. I have added a tweak that does not effect the original recipe at all. I find that it's not to dry as some soda breads can be. Has a nice slightly sweet flavor to it, but not too much that it tastes like a cake, it's a bread. I love this recipe and I admit I don't make it nearly enough. Enjoy
- 532.32 ml flour
- 6.16 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 51.76 ml sugar (plus what falls into bowl LOL)
- 59.14 ml butter, I use butter flavor crisco
- 177.44-236.59 ml raisins (soaked in warm water until plumped. My tweak is to use Jameson's, just a little bit more than to cov)
- 9.85 ml caraway seeds
- 1 egg
- 158.51 ml buttermilk
- In a large bowl, sift together the dry ingredients.
- Cut the butter or Crisco into chunks and mix into the dry with a pastry cutter until well mixed.
- Then add the raisins and caraway seeds.
- In a smaller bowl mix the egg with the buttermilk until blended.
- Pour the wet into the dry and mix together when it starts to form a ball then go in to the bowl with your hands and mix the rest together until all mixed (dough is sticky) then form a bla and place it on a greased cookie sheet. Let sit for 10 minutes (it rises) then cut an X across the top and brush with milk. Bake for 35 minutes or until golden brown. I find the more loaves I bake you need to lessen the bake time , my first 2 took the 35 minutes the last 2 only 25
- I recommend letting it cool slightly, then while still warm enjoy a slice with a lot of butter and huge cup of tea. Some clotted cream and jam would be nice too.