Soda Bread from the Culinary Institute of America

submitted by butterflydog

4 cups cake flour
1 Tbsp baking soda
1/2 cup sugar
1/4 tsp salt
1/4 cup vegetable shortening
1 cup dark raisins
1 Tbsp caraway seeds
1 cup cold milk

Sift dry ingredients including sugar into a large bowl. Cut shortening
into mixture with pastry blender or 2 knives until coarse meal
consistency. Add raisins, seeds and milk. Mix dough just to combine.
Turn dough out onto lightly floured surface and press into a ball.. Form
into 2 equal loaves or cut into 16 pieces for rolls. Dust with flour and
score an "x" across top of rolls or loaves. Bake in a preheated 400F
oven, 25 minutes for loaves or 8 to 10 minutes for rolls. Wrap breads in a
tea towel when directly out of the oven. Cool bread in the towel on a
rack before serving. Serve at room temperature for up to 2 days or keep
frozen up to 4 weeks Note: this recipe doesn't indicate to use buttermilk
but I am sure it can easily replace the plain milk in the recipe if one
likes
Source: Culinary Institute of America's Breakfast and Brunches cookbook


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