Irish Soda Bread

Tim D. Culey (The Admiral)

A perennial favorite on both sides of the Atlantic, this raisin bread
makes fine, fragrant toast.

4 cups bread flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk

Into a large bowl sift together the flour, the baking powder, the salt,
and the baking soda and stir in the raisins and the caraway seeds. Add
the buttermilk and stir the mixture until it forms a dough. Turn the
dough out onto a well-floured surface and knead it for 1 minute. Halve
the dough, with floured hands shape each half into a round loaf, and
transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch
deep across the tops of the loaves with a sharp knife and bake the
loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or
until a tester comes out clean. Transfer the loaves to racks and let
them cool.

Makes 2 loaves.

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