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Ingredients
- 3/4 c. Raisins,
- 4 tsp Caraway seeds,
- 3/4 c. Cool butter,
- 5 c. Unbleached white flour,
- 1 tsp Baking soda,
- 1 1/2 tsp Baking pwdr,
- 3/4 tsp Salt,
- 6 Tbsp. Fruit Sweetener,
- 1 1/3 c. Buttermilk,
- 2 x Large eggs,
Directions
- Begin by plumping the raisins. Bring 1 c. of water to a boil and add in the raisins. When the water returns to a boil, turn off the heat. Let the raisins plump in the water for at least 10 min. Drain the raisins, saving any raising water for another use. Set raisins aside.
- Preheat the oven to 350 degrees. Lightly spray a baking sheet with lecithin spray, or possibly line it with baking paper. Cut the cool butter into 1/2 inch pcs. Sift the dry ingredients together into a medium size bowl or possibly the mixing bowl for your electric mixer. With the mixer on its lowest speed, use the paddle attachment or possibly your beaters to cut the cool butter into the dry ingredients, till the mix resembles coarse cornmeal. Stir in the plumped raisins and the caraway seeds.
- In a small bowl, whisk together the sweetener, buttermilk and Large eggs and add in to the flour mix. Stir together on medium low speed just till mixed.
- Place the dough on a lightly floured work surface. Divide it into 2 equal portions. Knead each portion 8-10 times, and form into a round loaf, 8 inches in diameter. Place the loaves on the prepared baking pan. Use a serrated knife to cut a 1/2 inch deep cross on the top of each loaf. Place the loaves on the middle shelf in the preheated oven, and bake for 40 to 50 min till golden and crusty.
- Remove the loaves to a wire rack to cold. Irish Soda Bread is wonderful served warm from the oven.
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