What Janet B posted enticed me...
....

This is what I use - I cannot claim it as Irish, surely, as I do not
use wholemeal flour and have add-ins that would curl red hair, but it
does make for an interesting quick bread. Think of it as a giant
raisin scone, if you will.

The loaves cut beautifully, toast extremely well, and freeze easily..

"Irish" Soda Bread

6 + cups flour
1 Tbsp baking soda
¾ cup Sugar
4 Tbsp butter, cut into pats
3 Tsp baking powder
1½ Tsp Salt
1½ - 2 cups raisins
Caraway seeds to taste 2-3 Tbsp
3 cups Buttermilk

Mix all the dry ingredients in a bowl. Cut in butter with pastry
blender

Mix in caraway seeds and raisins. Mix in buttermilk until all flour
is incorporated Knead on floured surface with floured hands

Divide in 2 and shape, making X crosscut with a bench knife. Bake on
stone at 375 for 15 minutes, then at 350 until internal temp is 190

On Sun, 10 Mar 2019 09:51:35 -0400, Boron Elgar
> wrote:

>What Janet B posted enticed me...
>...
>
>This is what I use - I cannot claim it as Irish, surely, as I do not
>use wholemeal flour and have add-ins that would curl red hair, but it
>does make for an interesting quick bread. Think of it as a giant
>raisin scone, if you will.
>
>The loaves cut beautifully, toast extremely well, and freeze easily..
>
>"Irish" Soda Bread
>
> 6 + cups flour
> 1 Tbsp baking soda
> ¾ cup Sugar
> 4 Tbsp butter, cut into pats
> 3 Tsp baking powder
> 1½ Tsp Salt
> 1½ - 2 cups raisins
> Caraway seeds to taste 2-3 Tbsp
> 3 cups Buttermilk
>
>Mix all the dry ingredients in a bowl. Cut in butter with pastry
>blender
>
>Mix in caraway seeds and raisins. Mix in buttermilk until all flour
>is incorporated Knead on floured surface with floured hands
>
>Divide in 2 and shape, making X crosscut with a bench knife. Bake on
>stone at 375 for 15 minutes, then at 350 until internal temp is 190

caraway and raisins together, interesting. I like both. Thanks for
posting
Janet US